Moroccan Pad Thai is full of rice noodles, carrots, zucchini and delicious spices. It has the look and feel of pad Thai, but with a delicious Moroccan twist to the flavors.
Okay, you guys. I have been DYING to share this recipe with you. And I don’t say that often. I’d LOVE to be able to say that all the time, but let’s be realistic. I’m just a home cook. Not even a home chef. I just cook. I just happen to nail it and cook good food once in a while.
And this recipe, dear readers? Not only did I nail it but I…
N.A.I.L.E.D I.T!!!
Granted the hubs might have a different opinion of this recipe, but when people who usually don’t comment on my lunch comment on my lunch after seeing this on my desk? You know you nailed it.
Again, I was wandering aimlessly on Pinterest, I mean, who doesn’t, right? I was looking for something Moroccan. At this point, I can’t even remember what, and then it just hit me. I wanted to make a rice noodle based recipe that week. Then I wanted to make a Moroccan recipe. Um…why not mash them together and made a Moroccan rice noodle recipe?
HELLO awesome idea!
And just look at this dish. All those colors, those flavors, those textures; this is a belly dance in your mouth. Complete with the finger symbols. What are those things called? I know they have a name other than finger symbols. Do I have any belly dancing readers? Cause that would be awesome!
Sorry, got distracted.
Now, I have to confess that this is only the second time I’ve used these wider rice noodles. I’ve made pancit a few times, but I’ve only tried these wider, pad Thai noodles once.
And it was a total fail. I was oh so worried that the same thing would happen this time. To ensure that it didn’t, I watched and tested those noodles like a mother hen waiting for a chick to hatch. I did NOT want that weird textured noodle clumpy dish like the first attempt in using pad Thai noodles. If you overcook them, it’s just… wrong. I can’t explain it. Just don’t do it.
Honestly, just look at how easy this recipe is! You can easily have it on the table in under 30 with just a little prep work. I bought shredded carrots and used my mandolin to julienne the zucchini. Then I thinly sliced the red bell pepper. I did all this while the noodles soaked. And heated the pan towards the end of my chopping to have it ready when I was finished with the prep work.
It’s all about time management, which I usually such at. But, for some reason, I am decent at it in the kitchen while making dinner. Not all the time, mind you, but most of the time. While things simmer, I do the dishes. When things are in the oven, I get the coffee ready, sweep and sometimes mop the floor. Or head to a bathroom and wipe it down if I’m feeling ambitious.
I may actually have to put this on the menu again. I love all those colors! Don’t you? The reds, the oranges, and a splash of green just means it’s super healthy and tasty. It even looks like it came straight out of Morocco with that color palette. Then toss in the dried apricots and salty pistachios adds a little crunch and sweetness that you weren’t expecting.
This dish rocks! I can’t say that enough. Have you had some cooking fails recently? What recipes have you nailed?
Moroccan Pad Thai
Ingredients
Instructions
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Sue Lau says
I love this twist on the classic noodle dish!
Chris says
Thanks!
Wendy Klik says
Loving the flavor profile of this dish. It sounds absolutely perfect.
Chris says
Thank you!
Jaida ~ Sweet Beginnings says
OH! I love a good Pad Thai, and I am also fond of Moroccan flavors so this combo sounds amazing! Adding to my list to try!
Chris says
I hope you like it!! The flavors and aroma are so good.
Jolene says
We are such boring eaters. I definitely need to expand our palates and this is a great recipe to do that!
Chris says
I hope you try it. It is so flavorful!
Karen says
I adore the colors in this dish! Don’t you love it when a dish is so very special that you do the happy dance?
P.S. I get that at work too, usually when they smell my leftovers cooking. =)
Chris says
Yes! This dish made my mouth so happy. And my co-workers jealous.
Cindy says
I’ve been using brown rice noodles a lot lately. You’re right the trick is to not overcook. I’m loving these flavors, I got to give this a try!
Chris says
Rice noodles make fast and delicious meals. I should cook with them more often.
Kate says
What a great way to get your veggies in!!
Chris says
Right??
Cassie @ Southeast by Midwest says
I’ve never had Thai food before but this looks absolutely delicious! Thanks for sharing with Tips & Tricks Link Party.
Christie Campbell says
It truly was amazing. I can’t say that about many dishes, but this is definitely a memorable one.
Kathy @ Beyond the Chicken Coop says
Oh my goodness….this looks marvelous! If I worked with you, I’d be demanding that you share! Well….at least you shared this fabulous recipe! Yummers!
Christie Campbell says
Thank you! It’s funny that you say that. My lunches have a tendency to attract co-workers. It truly was delicious!
dcclark13 says
I think this looks just delicious – shared on my page & will be making it later this week, YUM!
Christie Campbell says
Thank you! It was pretty damned good, if I don’t say so myself. I hope you love it as much as we did.