First, an apology — I have not been updating this blog, and when I have, it hasn’t been with anything remotely like what I normally eat. Cheese enchiladas? We eat those maybe once every three months. Maybe. I also haven’t been eating as much bacon, so the kil’t kale is out, as well as any number of other things on this blog.
The fact is – and I feel like I say this a lot — I’ve been struggling with what to cook. We’re on a tighter budget than ever before, which is good overall, but bad when it comes to making dinner. On a budget, I stick with tried and true favorites, things I know won’t go to waste and are relatively inexpensive. And when this constraint is combined with a picky eater, you can see how I might get frustrated.
But I couldn’t resist posting this pad thai recipe. It is, quite simply, the best version of this dish I’ve ever made. The base is a recipe from Eating Well, but I feel like since I end up doubling the sauce, it might not be as healthy as they claim. The nice thing, though, is that you end up using more bean sprouts than rice noodles, keeping the dish from becoming too heavy. Continue reading