Category: Soy Free

What To Do With Leftover Baby Greens

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Sometimes when you go grocery shopping, you see a gigantic bag of organic baby greens for $5 and think “Hey! That’s a great deal!”

Once you get home though, you realize that there is no way that you’re going to be able to eat that entire bag of baby greens before they go bad. I had the same thought with a big bag of baby kale. But have no fear! There’s a super easy way to get the most out of your purchase.

And it’s ok to do this after your greens have started to look a little worse for wear. You may have to compost a few more leaves of baby greens, but you should still be able to save most of your baby green bounty.

Instructions

1. Take two large bowls. Pick out the greens that have started to get slimy (you don’t want those) and place them in one bowl, and the still good greens in the other.

Compost the old greens, and then give the fresh greens a few good rinses in cool water. Pour the baby greens with the rinse water into a large strainer and drain off the excess water (it’s ok if there’s still a bit of water on them, you don’t want them to be perfectly dry).

2. Place your greens in a large pot with a few tablespoons of a neutral flavored oil (I like avocado oil). The oil makes it easier for your body to absorb the nutrients in the greens.

If the greens are really dry, add about 1/2 – 1 cup water to the pot with the greens. Cook over medium to medium high heat (depending on how fast you want the greens to cook down) stirring occasionally until the greens have all wilted down.

3. Wait for the greens to cool to room temperature. Spoon the greens into a freezer ziploc bag (you may need more than one bag depending on how many greens you have) and flatten the bag so that the greens are evenly distributed inside of the freezer bag.

Fold the bag into thirds the way that you would fold a letter before putting it into an envelope (please see top photo for reference). You should be left with a long rectangle, then do your best to fold this long rectangle into thirds and wrap a rubber band around the whole thing, place it into a shallow dish of some sort (just to catch any drips on the off chance that there are any leaks) and pop it into the freezer and freeze until solid.

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(They are kind of pretty aren’t they? The one on the left almost looks like vegetable stained glass, or baby kale stained glass.)

Once frozen, you should be left with these squares of baby greens. You can throw them directly into soups, or defrost them and add them to smoothies, or stir fry them with a bit of garlic and maybe a squeeze of lemon juice.

I also sometimes just throw a square of frozen baby greens into a bowl with some cooked leftover rice and sweet potatoes and put it into the rice cooker to steam for about 10-15 minutes, and ta-da! Add a little Thai Peanut Sauce Dressing that’s a simple and delicious dinner.

However you use your frozen baby greens, I hope that this trick helps you to make the most of them.

enoki mushrooms

Sautéed Enoki Mushrooms with Garlic – Quick and Easy, Vegan, Paleo

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This is a super speedy and delicious vegetable dish for nights when you want to get dinner on the table as quick as possible. It’s paleo, and vegan and works with most dietary restrictions.

When I was growing up, we ate enoki mushrooms in Hot Pot at Lunar New Year, and for family celebrations. I loved scooping them out of the pot with a slotted spoon (along with lots of baby corn and tofu) and eating them with Taiwanese BBQ Sauce (the BBQ sauce with the cartoon bull on the side of the can is where it’s at, but it’s been a few years since I’ve had it).

The mushrooms come in 7 oz packages from the Asian grocery stores, and while I love button mushrooms too, eating the enoki mushrooms is sometimes a nice way to change up the different vegetables in my diet.

Giving the enoki mushrooms a quick sauté with a little garlic enhances the delicate flavor of the mushrooms. They have a great texture and are a great side dish to have on any table.

Sautéed Enoki Mushrooms with Garlic

Makes 2 small servings

 

Ingredients

2-3 cloves of garlic, finely chopped

1 package of enoki mushrooms (7.05 oz / 200 g)

1-1.5 tbsp olive oil

sprinkle of sea salt to taste

 

Note – I added the green onions in for the picture, but when I tasted it, I found that I actually preferred the mushrooms without the green onion. The enoki mushrooms have a subtle flavor, and that was overpowered slightly by sharpness of the green onions, but if you like green onions, go ahead and add them. It’s all about cooking the food that you enjoy eating.

Instructions

1. Wash the mushrooms under cool water. Cut the mushrooms about 1 inch above the roots. Give them another good rinse. Place them on a cutting board and cut them lengthwise in half.

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2. Add the mushrooms to a sauté pan with the garlic and olive oil. Cook over medium heat for 5 minutes, stirring constantly. Then turn the heat up to medium high and cook for another 3 minutes until lightly golden brown. 

Add a sprinkle of salt to taste and serve.

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Happy Eating!

 

Joyful Fruit Salad – Vegan, Paleo

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There’s a really funny writer/actor/comedienne extraordinaire named Tiffany Haddish who has a dish called “Joyful Greens.” She says that they are “Joyful Greens” because she smiles when she picks the collard greens from her garden, she smiles when she washes them, and she smiles when she cooks them. All that joy, love and care that she puts into growing and preparing the greens make them extra delicious.

Taylor Swift also loves Tiffany’s Joyful Greens. Tiffany brought them with her to one of Taylor’s dinner parties and where they also dined on homemade barbecue chicken, potato salad, and cornbread (don’t we all wish that we could have been at that dinner party? It’s sounds amazing.)

Here’s a video of Tiffany teaching Oprah and Ellen how to make them.

 

 

While I didn’t grow these fruits myself, this is my joyful fruit salad. It’s joyful because you smile while you’re picking out the fruit (you smile at how wonderful and sweet that ripe mango smells), you smile when you see how bright and happy the different colors of the fruits are together, and you smile when you eat it (because it tastes so good…)

It’s super quick to put together, and I like packing it in a lunch because the colors look so cheerful together that I always look forward to eating it. This combination of fruits taste lovely together, and eating it feels like a real treat.

 

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Joyful Fruit Salad

Makes 1 generous serving

Ingredients

1 ripe mango*

1 ripe kiwi**

1/3 cup blueberries (fresh or frozen)

 

Notes – *Ripe mangoes smell very sweet and fragrant. Mangoes that aren’t ripe won’t smell much like anything.

** Ripe kiwis are soft, but not squishy. If you have one that’s really firm, go ahead and leave alone for a couple days and it will ripen up.

 

Instructions

1. Cut the mango into 3/4 inch cubes (or cut it up however you like, this is just how I do it).

There are many ways to cut up a mango. I slice the cheeks off either side of the seed, then try and carefully slice off any remaining mango flesh that I can off of the seed. Then I cut the mango cheeks into 3/4 inch strips and use a paring knife to carefully separate the peel from the mango flesh (kind of like how you would peel an apple with a paring knife). I then cut the peel away from the slices of mango that I cut away from the seed into rough chunks and add them to a bowl with the rest of the cubed mango.

I’ve also seen people use a potato peeler to peel the mango and then slice the mango cheeks off either side of the seed, but I don’t do it that way because I find that the mango gets really slippery to hold while you’re trying to make your initial cuts.

All this is to say, cut up your mango in a way that works for you. The fruit salad will still be awesome.

2. Peel your kiwi and slice it into 1/4 inch slices.

How I peel a kiwi – Cut 1/4 inch off the top and bottom of your kiwi. Sit it flat on your cutting board and make 1/2 inch slices down the sides of the kiwi, cutting as close to the peel as you can until you’ve cut off all the kiwi peel.

You can also cut 1/4 inch off the top and bottom of a kiwi and slide spoon between the kiwi peel and the green flesh. Rotate your spoon under the peel until the peel has completely separated from the fruit.

3. Add your kiwi to the bowl of cubed mango along with the blueberries.

Enjoy!

 

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What the bowl looks like once I packed the rest of it into a mason jar for tomorrow’s lunch. This is what was leftover, which looks very pretty on it’s own.

No worries, this didn’t go to waste. I ate it right after I took the picture, and I felt very happy and grateful.

Classic Homemade Deviled Eggs – Paleo

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Like many people, I love a good deviled egg. There is something about these little bites of heaven that is both kind of fancy, but very comforting at the same time.

They take a little time and care, but they are everybody’s favorite thing to eat at a party.

You can top them with just about anything from chives to smoked salmon, but I like paprika on my deviled eggs because it gives a little color and flare, with just a hint of spice.

Deviled eggs are best when they are made ahead of time so that they get a chance to get nice and cold in the fridge. You can store them in an airtight container and snack them if you get hungry, or make a big batch of them and bring them to an Easter party this weekend.

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Classic Homemade Deviled Eggs

Makes 4 deviled eggs (but you can easily scale this recipe up)

Ingredients

2 eggs

2 tbsp of mayo (I used an avocado oil mayo, but feel free to use your favorite mayo)

1/2 tsp yellow mustard

3/4 tsp water

Sprinkle of paprika for garnish

 

Instructions

1. Place your eggs in a pot and cover with about 3/4 – 1 inch of room temperature water. Cover and bring the pot to a boil over medium high heat. Take the pan off the heat, and set aside (keeping the lid on the pot) and set a timer for 12 minutes.

2. After 12 minutes, take a slotted spoon and transfer the eggs to a big bowl of ice water and let them sit for 20 minutes. Peel and slice the eggs in half. If the eggs still feel warm at this point, transfer them to an airtight container and refrigerate until completely cool.

If the egg yolks are too warm when you mix them with the mayo, the filling for the deviled eggs will split, so you want the eggs to be nice and cold before you move on to the next step.

3. You can mash up the filling for the deviled eggs in a bowl with a fork, but the I find that the way to get the smoothest texture is to use a food processor. Add the cooked egg yolks, mayo, mustard and water to a food processor and blend until smooth (or mash together in a bowl with a fork, it will taste just as good).

If the food processor overmixes the filling and you see that the filling has separated, that’s ok. It’s an easy fix.

Add a few drops of water to a bowl with about about 1/4 – 1/2 tsp of the deviled egg filing. Mix together until smooth and it should become creamy and emulsified again. Keep whisking in little bit of the separated filling mixture into the emulsified filling (adding the occasional little bit of water if needed to get the mixture to become smooth again) until all the separated mixture has been whisked into the smooth mixture.

Don’t be afraid to adjust the taste of the filling to your liking. If you like a more spicy deviled egg, add a little more mustard (or use dijon mustard instead of yellow mustard if you want to live on the edge). If you like creamier and milder flavored deviled egg, add a little more mayo. It’s completely up to you, so make the deviled egg that you want to eat.

4. Spoon the filling into a ziploc bag and cut off a bit of one corner of the bag. Pipe the filling into the cooked egg whites and then sprinkle each deviled egg with a bit of paprika.

You can also skip piping the mixture and just spoon it into the cooked egg whites instead to give the deviled eggs a more friendly and comfortable kind of charm.

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However you make them, I’m sure that they will taste AMAZING.

Happy Easter!

fudgy chocolate frosting

The Fudgiest Sweet Potato Chocolate Frosting – Dairy Free, Refined Sugar Free, Vegan

Fudgy Chocolate Frosting

This fudgy chocolate frosting works great over my Chewy Sweet Potato or Adzuki Bean Brownies, and it’s delicious enough that you can eat it by itself with a spoon. It tastes better than any store brought chocolate frosting, and it’s refined sugar free and dairy free.

It’s stable enough of a frosting that you can pipe designs with it and give cupcakes or brownies a little extra joy and decoration if desired.

 

The Fudgiest Sweet Potato Chocolate Frosting

Makes 1 cup (enough for 1 batch of brownies)

Ingredients

4 1/2 tbsp cocoa powder (25g)

1/4 cup oat flour (27g)*

1/2 tbsp ground chia seed (about 2.5g)

level 1/4 tsp sea salt

 

1/4 cup water

level 1/4 cup mashed roasted sweet potato

1/4 tsp vanilla extract

1/4 cup + 1 tsp maple syrup

5 tbsp melted coconut oil

 

Notes – * I grind oats into oat flour using a blender. Don’t grind the oats in a food processor because the flour won’t be fine enough.

Any extra oat flour I don’t use in the recipe goes into an airtight container and I use it for another recipe.

If you’re making this recipe for someone who has celiac disease, use certified gluten free oats, as the oats from the bulk bins can sometimes be processed on the same equipment as wheat.

 

Instructions

1. Add all the ingredients to a food processor and blend until smooth. Transfer to a bowl and gently heat over a double boiler and stir until glossy.

If eating with brownies, spread the frosting onto the brownies while the frosting is still warm and glossy. If you frost the brownies while the frosting is still warm, then the frosting will stay glossy when it cools and sets.

If you want to use this frosting to pipe flowers or designs, then the frosting needs to cool to room temperature before you transfer it into a piping bag. You can make this frosting in advance if needed and keep it in the fridge, and either heat it very gently and quickly over a double boiler, or let it sit a room temperature until softened before piping.

 

The Best Chewy Sweet Potato (or Adzuki Bean) Brownies – Gluten Free, Dairy Free, Refined Sugar Free, Vegan

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This is one of my best recipes.

These brownies are the brownies of dreams. They have a rich, deep chocolate flavor, but are not too dark or too sweet, and they taste like the best brownie you’ve ever had.

I came up with this recipe one day when I needed to use up some extra sweet potatoes that I had in the fridge. Somehow this recipe came together so quickly (and I worked perfectly the first time!), and taking the first bite of these brownies made my heart sing. I couldn’t believe how good they were, and they were vegan! And made from leftovers!

The cool thing about this recipe is that you can also make them with adzuki beans (if you have any leftover red bean soup).  They actually turn out slightly chewier when made with adzuki beans rather than sweet potatoes, but both kinds of brownies are fantastic.

With brownies, most people fall into two camps – chewy, or fudgy. These brownies are the perfect marriage between the two, because the actual brownies are wonderfully chewy, and the frosting is gloriously fudgy.

They don’t need the frosting, as they taste good enough without it, but a little frosting never hurt a good brownie.

 

The Best Chewy Sweet Potato (or Adzuki Bean) Brownies

Makes 9 brownies

Ingredients

1 tbsp ground chia seed (5g)

¼ cup + 1/8 cup hot water

 

1 cup of oat flour (90g)*

5 tbsp + 2 tsp cocoa powder (34g)

½ level tsp baking soda

½ level tsp + 1/8 tsp ground coffee (I used Starbucks Italian Roast Ground Coffee, which is also Fair Trade Certified, which makes it extra cool)

½ level tsp sea salt

 

2 tbsp apple cider vinegar

1 tsp of vanilla extract**

level ½ cup mashed roasted sweet potato (if using adzuki beans use ½ cup + 3 tbsp drained cooked beans instead of the sweet potato)

½ cup maple syrup

¼ cup + 1/8 cup melted coconut oil

 

Notes – for best results, please measure the dry ingredients by weight.

* I grind oats into oat flour using a blender. Don’t grind the oats in a food processor because the flour won’t be fine enough.

Any extra oat flour I don’t use in the recipe goes into an airtight container and I use it for another recipe.

If you’re making this recipe for someone who has celiac disease, use certified gluten free oats, as the oats from the bulk bins can sometimes be processed on the same equipment as wheat.

**If you run out of vanilla extract ( and it’s been the kind of day where you really need a brownie) have no fear, these brownies still taste amazing without it. So go forth, and bake with a light heart.

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Instructions

1. Stir together the ground chia seed and hot water. Let sit for 10 minutes until thickened.

2. Add the cocoa, oat flour, salt, coffee and baking soda into the food processor and give it a quick blend so that everything is well combined.

3. Add the rest of the ingredients to the food processor and blend until smooth.

4. Turn the oven to 350F and let the mixture sit in the food processor for 15 minutes. Then give it one final blend for about 30 seconds and then spoon the mixture into a glass 8×8 inch baking dish that you’ve oiled and floured with coconut oil (or a neutral oil like avocado oil) and a bit of oat flour.

Take a spatula and smooth the brownie batter out so that it’s sitting evenly in the baking dish.

5. Bake the brownies at 350F for 70-75 minutes until the brownies pull ¼ inch away from the pan on all sides.

Allow to cool completely (at least an hour for the best texture), frost with fudgy sweet potato chocolate frosting if desired, and then cut into 9 square pieces. Serve and enjoy!

I hope that you love these brownies as much as I do, and if you’re having a tough day, I hope that these brownies make it just a little bit better and brighter.  🙂

Apple Slices and Two Ingredient Caramel Dip – Paleo, Vegan, Refined Sugar Free

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When I’m feeling like I want a sweet snack in a flash, I make myself a plate of apple slices and caramel dip.

This is the easiest no cook caramel dip ever. This caramel dip tastes incredibly indulgent  and takes just seconds to make. Olive oil and maple syrup may sound like an unusual combination, but it tastes delicious, especially when combined with the sweet apple.

Apple Slices and Two Ingredient Caramel Dip

Makes 1 serving

Ingredients

1 fuji apple (or apple of choice, I like fuji apples because they are nice and sweet)

Caramel Dip

1 tbsp maple syrup

3/4 tsp – 1 tsp olive oil

 

Instructions

1. Wash and slice your apple, and place the apple slices on a plate. Spoon the maple syrup and olive oil onto the side of the plate, or into a small dish. Stir the maple syrup and olive oil together until well combined. Dip the apple slices into the caramel and enjoy!

 

 

cole slaw tacos

Cole Slaw Dressing (Paleo, Refined Sugar Free, Soy Free)

cole slaw tacos

I love this creamy dressing. The dressing takes just minutes to put together and you can make it ahead of time as well and dress the cabbage and carrots when you’re ready to eat.

It’s slightly sweet from the maple syrup, and has a little bit of a bite from the apple cider vinegar and finely grated onion. And the dressing makes eating a good size serving of a cabbage (which is really good for you as it’s a cruciferous vegetable) a delicious experience.

When I first went gluten free, I experimented with a lot with different food combinations to try and come up with more exciting dishes to eat.

One of my first and favorite food combinations ones turned out to be chicken and cole slaw tacos.

I use homemade gluten free tortillas, top them with cole slaw and some leftover roasted chicken. If you’re vegan, you can use a vegan mayo and a meatless chicken subsitute (or crispy tofu would be good too).

You can also serve the dressing over a normal salad (like I did in the picture). I trimmed off the edges of the tortillas and pan fried them with a little oil until they were crispy and added them to salad as a crouton substitute.

I hope that you enjoy the dressing (and that it makes eating lots of vegetables more exciting!).

Happy Eating!

 

Cole Slaw Dressing

Makes 1 serving

Ingredients

1/2 tbsp finely grated white onion (I use the really small holes on my box grater for this)

3 tbsp mayo (I used an avocado oil mayo)

3/4 tsp apple cider vinegar

1- 1 1/4 tsp maple syrup

pinch of salt (to taste)

1 cup finely shredded cabbage and grated carrot mix

 

Instructions

Stir together the onion, mayo, vinegar, and maple syrup. Add salt to taste.

Pour over the cabbage and carrots and stir until well mixed. Serve.

salmon sushi

Salmon Salad Sushi – Super Easy

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I love tuna salad, and this is a slightly fancier version but is still super simple to make. It’s perfect for a quick dinner, or an easy snack and you can use up your leftover brown rice or salmon to make this tasty dish.

Salmon Salad Sushi

Makes 8 pieces (2 snack size servings, or 1 serving for a hungry person)

Ingredients

1/3 cup cooked flaked salmon (canned salmon is fine too)

2 ½ tbsp. mayo (I used an avocado oil mayo)

1/8 tsp dijon mustard

2 ½ tsp finely chopped green onion

3 tsp lemon juice

tiny pinch of pepper

¼ tsp dried parsley

1/8 tsp granulated garlic

¼ tsp sea salt

1 ½ cups warm cooked brown rice (I just steam it for a few minutes in the rice cooker to warm it up if it was in the fridge)

1 sheet of nori

Instructions

1. Stir together the salmon with everything but the rice and nori.

2. Lay the nori sheet on a plastic wrap covered bamboo mat.

Wet your fingers, and spread the warm rice on the nori into a thin layer leaving about a ¾ inch of nori uncovered at the top of the sheet.

3. Spoon the salmon salad into a line at the bottom of the rice covered nori. Roll firmly into a sushi roll, and set in the fridge for 10 – 15 minutes to firm up. Cut into 8 slices and serve.

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Salmon Salad Sushi and Vegan Thai Peanut Sauce with Veggie Spring Rolls

The snack plate of dreams…

Shrimp Pad Thai

Weeknight Shrimp Pad Thai – Easy and Quick Recipe – Refined Sugar Free

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Pad Thai is the kind of dish that you love to eat, but are not quite sure how to make yourself.

At least that’s what I thought until I found a really easy recipe for pad thai on Goop.

What I really loved about the recipe from Night + Market on Goop was how simple the recipe was. I love pad thai, but most of the recipes that I found online had a lot of specialty ingredients that I would have to go a little out of the way to find.

I never attempted to make it myself before, but that recipe looked so easy, and with a few swaps, I knew that I could make a pad thai that would work with my dietary restrictions.

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This pad thai is made from ingredients that you can find at your local grocery store, and can be made in about half an hour. Perfect for a weeknight dinner.

Also great if you’re craving pad thai, but don’t live anywhere close to a Thai restaurant…

I used wild caught pink shrimp from Oregon (which I was able to find at my local supermarket in the display case at the seafood section, but I’ve also seen it sold at Costco as well). I only buy this kind of shrimp these days because it’s sustainably harvested, and also because it doesn’t contain any preservatives or ingredients that many other frozen shrimp are processed with.

The working conditions for people who catch, farm, and process shrimp around the world can also be very harsh and inhumane, so by purchasing domestically caught shrimp, I hope that I’m supporting more ethical working conditions for people who work in the shrimping industry.

You can find more information about Oregon Pink Shrimp here. This isn’t an affiliate link, just more info in case you’re curious about how the shrimp are caught.

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This type of shrimp is pretty inexpensive, at about $8 – $9 per lb, and it’s also just as tasty as the larger shrimp which makes it a good buy in my book. The amount of pink shrimp in this dish cost about $1, so while this pad thai feels very luxurious, it’s actually really budget friendly.

For more information on what to look for when buying shrimp, you can check out this article here.

About the fish sauce, I use the Red Boat brand fish sauce, because it’s only made from anchovies and salt (and therefore paleo, and refined sugar free). You can find it online, but I managed to find a bottle of the 500 ml (17 oz.) size for about $7 at my local Asian market, so it’s worth checking out your local Asian market if you have one nearby to see if they have it cheaper than online.

The noodles that I used were Fettuccini Style / Pad Thai noodles from Tinkyada which I found at my local grocery store. They weren’t organic, (but hey, it happens, you do the best you can). They were also on sale, which was definitely a plus, and the noodles worked great for this recipe.

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There is a decent amount of maple syrup in this recipe, so if you’re watching your sugar intake, this may not be a meal that you eat every night, but it is certainly a really amazing and tasty dinner to have as a treat every once in a while.

If you’re planning on eating a few sides along with this (like a salad, fruit, etc.) this recipe makes enough for 2 smaller servings, but if you’re just eating it by itself, then it’s really just enough for one person, especially if you’re really hungry.

I hope that you give the recipe a try! It’s so good, and you’ll be super proud that you made a dish that you once thought that you could only enjoy in restaurants.

 

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Weeknight Shrimp Pad Thai

Adapted from this recipe.

Makes 2 servings, or 1 larger serving for a very hungry person.

 

Ingredients

4-5 oz of dried brown rice noodles *

4 tbsp of maple syrup

2 tbsp of fish sauce

2 tbsp of apple cider vinegar

1/3 cup of frozen pink shrimp

1-2 eggs (depending on how hungry you are)

2 green onions, thinly sliced

 

1 lime, cut into wedges for serving

 

* Note – If you hold the noodles between your thumb and forefinger, the circle that 4-5 oz. of noodles should make will be about the size of a quarter.

If you can get your hands on some bean sprouts, then definitely add those in too, as they add a nice crunch to the dish. I just couldn’t find any at my local grocery store, but the dish was still incredibly tasty.

 

Instructions

1. Make a skillet non-stick, and scramble your eggs. Tip the cooked eggs onto a plate and set aside.

2. Put the shrimp into a strainer and rinse under cool water. Place the shrimp into a medium size saucepan and cover them with about an inch of water. Bring the water to a boil and let the shrimp cook for a minute or two before draining. Set the shrimp aside.

The shrimp is already cooked, I just do this because it brings the shrimp up to temperature, but also kills off any potential pathogens that it may have picked up while it was sitting in the display case with raw fish.

3. Fill the medium saucepan with water and then cook your noodles. The directions for this package of noodles said to cook them for 10 -11 minutes, but I only cooked them for 6-7 minutes. You want to undercook your noodles a bit, as you’re going to finish cooking the noodles in the pad thai sauce. Drain the noodles and set aside.

4. Stir together the apple cider vinegar, fish sauce, and maple syrup. Add the sauce to the skillet along with the cooked noodles and cook over medium heat, stirring frequently until the noodles have absorbed all the sauce.

5. Add in the green onions, cooked eggs, and shrimp and stir them through the noodles, and continue to cook them for another 30 seconds or so until the eggs and shrimp are warmed through.

6. Spoon the noodles into a bowl (or two bowls) and serve with lime wedges, and a little bowl of red pepper flakes on the side.

 

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(I ate half of the pad thai before I realized that I had forgotten to photograph the lime wedges as well… Whoops. It was so good…)