One day, I had a strange craving for oysters. At the time, I was also eating a lot of kale and discovered how delightful leeks can be. So I thought, why not create a dish that has all three – oysters, kale, and leeks?
That’s when this Oyster Kale Pad Thai w/ Leeks dish was randomly born.
Since then, I’ve been making it for several dinners. Now that I’m getting the hang of it, I thought I’d share the recipe with you!
INGREDIENTS (Serves 1-2)
2-3 cloves of garlic (minced)
A grape-size piece of ginger root (minced)
Coconut aminos or soy sauce (The aminos make the dish sweeter)
Fish sauce
Sesame oil
1 lime (sliced in half)
1 tablespoon of olive oil
1 jar of raw oysters
6 Lacinato kale leaves (chopped)
1 leek stalk (chopped)
1 cup of cilantro (chopped)
1 bag of rice stick noodles (cooked)
METHOD
- To make the sauce, combine garlic, ginger, soy sauce, fish sauce, sesame oil, and lime juice together in a bowl. Adjust to taste. Set aside.
- Add olive oil to a pan or wok and turn heat to medium. Stir-fry oysters, leeks, and kale until cooked.
- Add the sauce to the pan so that the flavors infuse with the oysters and greens.
- On low heat, add the cooked rice noodles and 1/2 cup of the cilantro into the pan.
- Stir-fry everything together until evenly mixed.
- Serve, then garnish with the rest of cilantro and lime juice to your taste.
- Enjoy!
