We couldn't be more excited to be featuring the talented food blogger Katie, otherwise known as @sweetfoodiebooty on Instagram
At WREN, we are HUGE fans of Katie's delicious takes on a fun, fresh food that all of your friends, family, and loved ones can enjoy. We are so excited to welcome her as one of our WREN FOODIES and feature her on our blog!
Her Pad Thai recipe is extra special because it features sweet potato glass noodles. The nutritionally friendlier but just as tasty cousin to traditional pad thai noodles is genuinely an ingredient for the books, and part of why this healthy, yet delish recipe has become a kitchen mainstay. We can't wait for you to test it out!
Welcome to the WREN family, Katie! Checkout out her guest post below:
I'm Katie, the foodie with the booty! I grew up in Memphis, Tennessee and currently live in Dallas, Texas. I recently quit my job working in the Marketing Department at a children’s hospital in Dallas to pursue a one year fast-bacc nursing program! During this crazy season of life, I have tried to find an outlet that is still doable with my minimal amount of free time. I wanted to find a space to clear my head and just debrief, if you will.
I have always loved to cook - it is truly how I de-stress. I grew up in a household where each night we would sit down as a family and enjoy an incredibly delicious meal made by my rockstar mom. They weren't just meals she picked up and stuck in the oven. This woman would put her heart and soul into these, each and every night. I loved to just watch her and ask questions about what she was making. I give all my love and passion for cooking to her.
I love food, I love the process of making it and I love the history behind it. Food brings so much joy to my life - we make friends and laugh over it, we celebrate holidays with it and, most importantly, we bless it!
Along with my love for cooking, believe it or not, I have a love for eating. I try to keep my cooking and eating as clean as possible, but still flavorful and appetizing. If you know me, you know my refrigerator is stocked with all kinds of sauces and condiments. Although condiments are great for added flavor, majority of them are high in sodium, sugar and processed additives. So, to keep things clean without losing the flavor, I use a lot of substitutes for my sauces. For example, coconut aminos is a great alternative for soy sauce with much lower sodium and is completely soy and gluten free.
For this recipe, we will be making a very clean “Not So Bad” (for you) Pad Thai using all the wonderful and clean substitutes.
- 2 tbs avocado oil
- 1 tbs sesame oil
- 2 cloves of fresh garlic (or 1 tbs minced garlic)
- 6 ounces of fresh wild shrimp (shells off) - this is optional, so if you aren't a shrimp/shellfish fan, no problem!
- 1 egg (if you are vegan, you can sub with a VeganEgg)
- ½ cup fresh basil, chopped
- 1 3.5oz package of sweet potato glass noodles – I love to use these as a substitute for pad Thai noodles. This brand is gluten-free, vegan, no sugar and no sodium
- Juice of 2 limes
- 4 tbs crushed peanuts or cashews (optional if you have a nut allergy)
- 1.5 tbs coconut aminos – this is a clean alternative for soy sauce
- 1 tbs fish sauce – I like Red Boat Fish Sauce because it is super clean and whole30!
- 1 tbs rice vinegar
- 1 tsp paprika
- 1 tsp chile paste – this is optional and just adds more spice!
- Crushed red peppers to taste
- Bring a pot of water to a boil. Once boiling add your glass noodles and cook for 6 minutes. Immediately drain and rinse with cold water. Toss with sesame oil to prevent from sticking together. Set aside.
- Heat the avocado oil and sesame oil in a large skillet over medium-high heat
- Add the garlic and stir briefly. Add the shrimp (shells off) and stir for an additional minute
- Move the shrimps off to one side and add 1 egg to the other side. Continually stir the egg until cooked through and then mix with the shrimp.
- Add ½ cup fresh copped basil leaves, cooked glass noodles, juice of 2 limes, 4 tbs of crushed cashews or peanuts, 1.5 tbs coconut aminos, 1 tbs fish sauce, 1 tbs rice vinegar, and 1 tsp paprika. Stir fry for about 3 more minutes.
- If you would like more spice, add chile paste and stir.
- Serve and top with more basil, any extra crushed cashews or peanuts, and crushed red pepper flakes. Enjoy!
I make this recipe at least once a week because it’s so clean and it really fulfills that random Thai noodle craving that we all get. Let me know what you all think of this recipe and share pictures! Follow me on Instagram @sweetfoodiebooty
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