‘Twas a long ride on the interstate back to Orlando. At first we thought it was Christmas traffic and people traveling back home…but the jams were backed up at the mall and outlet exits. No surprise, but it was insane!
When we finally made it back, I headed straight to the grocery and E stayed behind and unpacked the car. I planned our menu this afternoon. I had extra firm tofu in the fridge from last week, and when I found this Pad Thai recipe on cookinglight.com, I new just how I was gonna use it.
It was really delicious with just enough spice and tang. The noodles were so creamy. I subbed in lo-mein noodles since my grocery store was out of wide rice noodles, and cashews for peanuts.
Topped with cilantro and lime…the lime is were it’s at, completing the flavors. This meal was perfect after a weekend of southern dishes. Let the work week begin, off to clean the kitchen and do some blogging.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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HI! I used the sauce recipe, but I didn’t have any mirin.. so I left it out.
I was wondering if you made the sauce also as the Cooking Light recepie stated or did you use a bottled sauce for convenience?