I put an Asian twist on the classic, by substituting Idaho Potatoes for regular noodles in one of my favorite dishes – Pad Thai! Poutine, a French-Canadian classic, is traditionally French fries, brown gravy, and cheese curds. I am entering this dish into the Idaho Potato Commission Recipe Contest for National Sunday Supper Month. We were tasked with creating an original dish, inspired by the classic. There are so many different and delicious recipe interpretations from fellow food blogging friends.
Spiraled vegetables are so popular now, that I knew potatoes would be perfect for my dish. I used the medium/large spiral setting, because I didn’t want the noodles to be too thin. Zucchini noodles are shortened to “zoodles”, so does that mean that my potato noodles can be called “poodles”? Nah, we’ll just stick to calling them potato noodles, because we really don’t want people to think I am sauteing a furry dog in an Asian sauce…
One of my shortcuts is to use jarred Pad Thai sauce, because I can never really get the same flavor when I make it from scratch. Broccoli Slaw and Bean Sprouts are a must in my Pad Thai, as well as scrambled eggs. I cooked extra chicken earlier in the week and shredded it for this recipe. Sometimes I use pork or shrimp too. The cheese curds are an unexpected twist, but they actually go really well with the Pad Thai Sauce. I love sprinkling chopped peanuts and cilantro on top and using freshly squeezed lime juice.
I love entering the food contest for the Food and Wine Conference. This year will be my third year attending, and I cannot wait! I love participating in Sunday Supper events, and the conference is the highlight of the year. The Food and Wine Conference is May 13-15, 2016 at the beautiful Rosen Shingle Creek Resort and Spa. You can register here, and keep up to date on all conference updates by following on Facebook, Instagram, and the #FWCon on Twitter,
Poutine Pad Thai
Disclaimer: This recipe was created as an entry for the Idaho Potato Commission Recipe Contest for National Sunday Supper Month. Contest entries are equal opportunity for all Food and Wine Conference participants.
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