We all love going out to restaurants, right? Somebody else does the cooking (and the dishes)! We put in our order, and not long after, poof! Food appears on the table. We pay, then we go home.
Well, it’s certainly great in theory. But the reality is that much of the reason why restaurant food tastes so great is that they use copious amounts of oil, butter, salt, MSG, among others. We also don’t really know the quality of the ingredients we are getting or where they were manufactured.
So as convenient as eating in a restaurant, or getting take out, is – we could be getting a heavy dose of fat, sodium, and unwanted additives or chemicals into our bodies. On a regular basis, this could lead to weight gain, high cholesterol, high blood pressure, and other unknown side effects of pesticide and other chemical consumption.
On a day-to-day basis, cooking our restaurant favourites at home is more healthy and more economical.
One of our favourite foods is Thai food. I just love the Thai curries, noodle dishes, fish cakes, and more. If you aren’t an experienced cook, Pad Thai is a great recipe to introduce you to Thai cooking and flavours. It’s easy to whip up on a weeknight, and nearly every kid loves noodles. It’s also gluten-free if you use the correct sauces.
Traditional Pad Thai gets its tangy sweetness from tamarind and palm sugar. It can be hard to find either of these ingredients in regular grocery stores, but a simple swap is to use brown sugar and lime juice to get the same balance of tart and sweet.
This dish contains peanuts, and fish sauce. To make the dish vegan or nut-free, you can substitute chopped roasted chick peas, and diluted miso paste for the umami flavour.