Do you remember your first bite of pad Thai? I don’t remember exactly when or where mine took place, but I vividly remember my omg-where-has-this-been-all-my-life reaction to the first bite. Hello, spicy peanutty goodness.
It happened sometime during college, as did so many other first food experiences. My super picky younger self had survived on granola bars, two-ingredient salads and pizza throughout high school. In college, my friends introduced me to all the cuisines I’d been missing out on in bland suburbia: Indian buffets! Pad Thai! Vegetarian sushi!
I’ve eaten my fair share of pad Thai in years since. I’ve never tried making it at home, though, so I couldn’t resist this fresh, vegetable “noodle” spin on pad Thai in David and Luise’s new cookbook, Green Kitchen Travels: Healthy Vegetarian Food Inspired by Our Adventures.
You may already be familiar with the couple’s blog, Green Kitchen Stories, which offers stunning, produce-driven recipes. David offered me a copy a while back, so I eagerly tore into the envelope when it finally landed on my doorstep. That’s when I had another omg-where-has-this-been-all-my-life reaction, but this time to a cookbook and its contents.