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

Cook Time: 21 minutes

Total Time: 21 minutes

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.

Print

Ingredients

• 8 ounces rice noodles
• 1 tablespoons garlic
• 1 tablespoon ginger
• 1 cup grated carrots
• 1 cup matchstick zucchini
• 1 cup diced onion
• 14 ounces canned tomatoes
• 1 1/2 cup vegetable stock
• 1 tablespoon parsley
• 1 tablespoon paprika
• 1/2 teaspoon coriander
• 1/4 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 cup dried apricots
• 1/2 cup pistachios

Instructions

1. Place the noodles in a large bowl full of hot water and set aside.
2. Heat a large skillet coated with cooking spray over high heat. Add the garlic and ginger and cook 1 minute.
3. Stir in the carrots, zucchini, and onion and sauté 3 to 5 minutes or until the vegetables begin to soften.
4. Stir in the tomatoes and the next six ingredients (stock through turmeric) and bring to a boil. Reduce heat to a simmer.
5. Drain the rice noodles and add to the pan making sure that the noodles are covered with broth.
6. Continue to simmer until the noodles are cooked through, about 10 to 15 minutes. Check frequently to ensure they do not overcook.
7. Once the noodles are cooked to your liking, remove from heat and garnish with chopped apricots and pistachios before serving.

Healthy Recipes

• Balsamic Chicken Fettucine by Jolene’s Recipe Journal
• Barbecue Chicken Spaghetti Squash Boats by Kate’s Recipe Box
• Beef Black Rice Casserole by Cindy’s Recipes and Writings
• Garlic Parmesan Roasted Cauliflower by Palatable Pastime
• Healthier Chicken Paprikash by A Day in the Life on the Farm
• Lightened Up Green Goddess Dip by Karen’s Kitchen Stories
• Moroccan Pad Thai by A Kitchen Hoor’s Adventures
• Thai Chicken Salads by Hezzi-D’s Books and Cooks
• Turkey Burrito Bowls by Sweet Beginnings