I hope you guys like Thai food as much as I do because I’m excited to share this one.
So Thai is one of the cuisines that isn’t overly popular in my house, so I don’t actually make it as often as I’d like. Honestly though, every time I make it I wonder why I don’t make it more because it’s one of my personal favorite groups of flavors. I think one of the best parts is that all the ingredients used in Thai cooking ar pretty interchangeable. I don’t know if I’ve told you guys this but my day-to-day style of cooking usually involves a lot of winging it and using what I’ve already got on hand when I’m missing an ingredient. For that reason, dishes like this are my best friend.
I had this Uber driver while I was in San Diego that was trying to politely make small-talk during our drive. (Since I’ve already thrown in some random tidbits about me I might as well let you know that small-talk is one of my least favorite things ever.) Anyway, he was asking what kind of restaurants are popular where I live and believe it or not I couldn’t think of a single one to mention because I just don’t eat out much, if ever.
I couldn’t help finding it funny that this guy just couldn’t get his head around someone having a lifestyle that didn’t involve eating at restaurants. I tried to explain that up here everyone pretty much has there own cars, lives a bit far from grocery stores, and cooks there own food at home. He didn’t register that at all, then I mentioned being a food blogger and that’s where I really lost him. Haha, well it’s okay. There are plenty of things about city life that I wouldn’t be able to understand probably.
This is one of those meals that you can do in just a few quick steps and alternate working on one part while waiting for another. Those are my favorite kinds because I get bored easily and I like to stay super busy in the kitchen. Plus, when you cook that way it makes the prep time fly by and you’ve got dinner on the table in no time.
I used gluten free brown rice noodles so this recipe is pretty allergy friendly. I also stuffed it full of veggies, but feel free to use different ones if these aren’t your favorites. Basically any kind can be subbed in here.
Miso Mahi-Mahi Brown Rice Pad Thai Noodles
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Dinner comes together quick and easy with these flavor-packed pad thai noodles made with classic Thai flavors and tender mahi-mahi.
Ingredients
1 (8 ounce) package brown rice pad thai noodles *see note
1 pound, boneless/skinless mahi-mahi, cut into pieces
1 tablespoon coconut oil
1 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger
3 cloves garlic, minced
1/4 cup soy sauce
1 teaspoon Thai red curry paste
1 tablespoon freshly squeezed lime juice
2 tablespoons rice vinegar
1 tablespoon miso
3 tablespoons coconut sugar (or dark brown sugar)
2 medium zucchini, spiralized (or julienned)
1 bunch bok choy, sliced
2 cups fresh sugar snap peas
Optional Toppings:
roasted cashews
cilantro leaves
green onion
lime wedges
Instructions
Marinade:
Combine the garlic, ginger, soy sauce, curry paste, lime juice, rice vinegar, miso, and coconut sugar (or brown sugar) in a large glass bowl and whisk together. Place the fish in the bowl and toss to coat. Allow the fish to sit in the marinade while you wash and chop the veggies and prep the rest of the dish, at least 15 minutes. Soak the noodles in boiling water for about 10 minutes, drain and set aside.
Pad Thai:
Heat a large skillet over medium high heat and once hot, add the fish and sear for 3-4 minutes, brushing the fish with the marinade as it cooks. Flip pieces and cook until fully done. Remove from pan and pour into a separate dish, then cover and set aside for a moment.
Add the sesame oil to pan along with the bok choy and snap peas. Cook for 3-4 minutes then add in the spiralized zucchini and cook for an additional 1-2 minutes. Pour in any of the remaining marinade and add the basil and cilantro. Gently stir over heat for another minute.
Now add the noodles and cooked mahi-mahi and toss together until heated through, about 2 minutes. Scoop noodles into serving bowls and top with any of your desired toppings. I used roasted cashews, green onion, extra cilantro, and lime wedges.
Notes
I used Gluten Free Brown Rice Pad Thai Noodles but a similar noodle will do just as well. Just be sure to cook according to package directions before adding to the dish.
For more great food ideas, please do not forget to look at my other recent food posts
- Perfect Carrot Cake Cupcakes + Coconut Cream Cheese Frosting
- Chile Lime Veggie Burrito Bowls
- Chocolate Covered Almond Butter Eggs - FOOD PHOTO SHOOT
- Traditional Greek Lamb Gyros + Tzatziki Sauce
- Mint Chocolate Chip Muddy Buddies
- Blueberry White Chocolate Almond Oatmeal Cookies
- Homemade 'Nilla Wafers with Banana Pudding
- Carrot & Lentil Salad with Indian Curry Tahini Dressing w/ Vegan Option
- Simple Chocolate Drizzled Blood Orange Cream Tart
- Springtime Vibes Salad+Cilantro Almond Butter Dressing
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent. Click on the link below for some great tutorials on how you can also succeed on the steem blockchain:
Master Toolkit: Steemit Resource Guide Illustrated by @sndbox
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