Review: Epicure Pad Thai

Since I enjoyed the Greek Dressing Mix I decided to try the Pad Thai. Ofcourse, the night I decide to make it, I have no chicken or shrimp or peppers. Instead I substituted calamari and spiralled up some garden fresh zucchini. Guess what?!

It was delicious!

It was super simple too!!

Make up the Epicure Pad Thai seasoning pack and set aside.

I spiralled up some fresh zucchini and set aside.

I quickly sautéed up some frozen calamari while boiling up some broad rice noodles. I like to slightly undercook the rice noodles as I then throw them into my frying pan.

As the rice noodles are draining, heat up the frying pan with a tablespoon of sesame seed oil. Then drop in the zucchini noodles. Sauté them up a bit before adding the rice noodles.

Then pour in sauce.

Add 2 beaten eggs and stir-fry.

Just before serving add the juice of 1 lime. Top with the calamari and chopped nuts (if desired)

This is a family hit! Even without all the traditional ingredients!!

** if you really want to bring this recipe to the next level and have on hand- cook up some calamari & shrimp with fresh chopped garlic & butter. Then add to the pad Thai before serving! Such another flavour fusion

Chicken Stirfry 

I don’t always think to do stirfry in the summer. Maybe because we tend to think BBQ and fresh salads for summer. After a large family gathering, I was left with a variety of fresh veggies from my veggie tray – button mushrooms, carrot slices, peppers, mini tomatoes and broccoli. 

A stir fry seemed like the most logical option to ensure I wouldn’t waste my veggies! 

Throw in some left over chicken and an easy chicken stir fry is created! 

Chicken Stir fry: 

Sliced vegetables – carrots, mushrooms, peppers, broccoli, tomatoes…it really is endless 

1 can of  Sliced water chestnuts – they bring the crunch 

Pre-cooked chicken cut in strips or chunks

1 small cooking onion – diced 

2 Tablespoons Gluten Free Soy Sauce 

1 Tablespoon of Gluten Free  worstshire sauce

2 Teaspoons white sugar 

1/4 cup + 1/3 cup vegetable broth 

1/4 Teaspoon (heaping) of Chinese Five Spice

2 Tablespoons Corn Starch 

2 Tablespoons Sesame Oil 

Rice Noodles – I like the super thin style. Rice Stick is the style I prefer:


Preparation: 

1) Heat up Wok. Drizzle Sesame oil on wok. Drop in diced onions. Cover. 

2) Mix up onions. Throw in vegetables. Pour in 1/4 cup of vegetable broth. Cover for 5 minutes. Stir. Continue to cover for 5 minute intervals until veggies are cooked to your liking. 

3) Add chicken. 

4) In a large measuring cup mix remaining vegetable broth (1/3 cup), Soy sauce, worstshire sauce, sugar, five spice and corn starch. Mix well and add to the wok. Cover and mix after 5 minutes. 

5) Mix in dry noodles. Cover for 5 minutes. Stir, cover and repeat until noodles are tender.  

Enjoy!