Looking for a quick and easy dinner option packed full of flavor?  Try this delicious recipe!

A Twist on Spicy Thai Food

Four years ago, my husband and I traveled to Thailand for our honeymoon. We started our 2-week adventure in Bangkok, then traveled to Koh Samui, and ended in Chiang Mai. This was only our second international trip as a couple and our biggest challenge was getting out of the United States! Our flight out of Denver was delayed due to snow, setting us back on an already crunched timeline to catch our flight from LAX to Beijing before arriving in Bangkok. I’ll spare you the details for now but let’s just say we felt like we were on the Amazing Race!

I loved Thailand! The people, the culture, but most importantly the FOOD!! You could get a plateful of pad Thai, made right there on the street corner, and a Chang beer for $2 USD. Upon returning to the US, we’ve almost become Thai food snobs. It’s hard to find good pad Thai in Denver! So if anyone has a good recommendation, I’d love to hear it!

While this recipe is not your traditional pad Thai, it does have some great flavors, including the spice and heat that Thai food is known for. (Those bird’s eye peppers are NO JOKE!). You can use whatever veggies you happen to have on hand and any ground meat will work fine. You could also use shrimp if you’re feeling like seafood.

Give this recipe a try and let me know what you think!

Spicy Szechuan Pad Thai

INGREDIENTS

• 8 ounces Lotus Foods Organic Brown Pad Thai Rice Noodles, cooked according to package directions

• 1 tbsp olive oil

• 2 cups brussels sprouts trimmed and halved

• 1/2 red onion, sliced

• 1 cup carrots, sliced

• 1 lb ground meat - pork, beef, chicken, or turkey (your choice!)

• Green onion, for garnish

• Cilantro, for garnish

SZECHUAN SAUCE INGREDIENTS

• 1/3 cup coconut aminos

• 3 tbsp coconut sugar

• 1/4 cup water

• 1 tbsp sriracha

• 1 tbsp balsamic vinegar

• 1 tbsp sesame oil

• 3/4 tsp Chinese five-spice powder

• 1/2 tsp ginger powder

• 1/2 tsp garlic powder

• 3/4 tsp red pepper flakes

• 1 tbsp arrowroot powder

INSTRUCTIONS

1. Make the Pad Thai noodles according to the package instructions.

2. Combine ingredients for the Szechuan sauce together in a bowl, whisk to combine. 

3. Heat olive oil in a large pan over medium-high heat, add the veggies, season lightly with salt, cook for about 5-7 mins or until soften and lightly browned. 

4. Add the ground meat and heat until cooked. 

5. Pour in the Szechuan sauce and cooked rice noodles, bring this to a simmer and cook until sauce coats the noodles and everything is evenly mixed. 

6. Remove from heat and garnish with green onions, cilantro, sesame seeds, and red pepper flakes if desired. 

YIELDS - 3-4 servings

*I am not affiliated with Lotus Foods and do not benefit from my recommendation. These are products that I know and like