We discovered this recipe on New Year's Day, when we had just gotten home from a week visiting family. We were very tired of fatty, greasy foods (and eating in general, frankly), but knew we needed a healthy dinner. We came home to a sad carrot and cabbage in the bottom of our fridge, and transformed them into this salad! It was such a refreshing delight.
This version of Pad Thai is from a CSA newsletter from Mustard Seed Community Farm in central Iowa. It might not be super authentic but is tastes great and makes a lot!
This is from one of our favorite cookbooks, Good and Cheap. Be sure to check out their website too!