PaaDee | SE Portland

One of our dear, fellow food-obsessed friends here in Portland has been giving us the same "demand" since we moved here: "Go to PaaDee."

After almost a year of being here, we finally gave into his orders a few weeks ago.

PaaDee (which means "to bring good things") serves up modern Thai dishes in an intimate, bustling setting in SE Portland. The decor's a little funky, the employees are friendly, and everything from the food to the cocktails is inventive yet familiar.

Our meal on this particular night kicked off with cocktails (naturally). Since we dined here so long ago - and I'm the worst blogger ever - I don't remember what cocktail I ordered, but it was delightfully strong and delicious. (As was Z's).

For an appetizer, we went with a Brussels sprouts dish (a special that night) that was fantastic. The Brussels sprouts were cooked perfectly, and the flavor was wonderfully savory and interesting. I could eat this every night.

PaaDee's dinner menu is organized by Snacks, Soup & Salad, Noodles & More, Entrees, and Vegetables (vegetarian-friendly entrees). I went with the Pad Ma Khua ($10), and added wild prawns for an extra $3. The original dish consists of Japanese eggplant, red bell pepper, scallions, onions, basil, and sweet chile paste. (It was also served with rice on the side).

This dish was seasoned perfectly, and I loved how vibrant all of the colors were! If you're a seafood fan, definitely add the wild prawns - they helped add additional flavor, texture, and some protein to the dish.

Overall, we loved our first visit to PaaDee. Our only regret is not taking our friend's advice sooner!

Where have you had a great meal lately?

Veggie-Packed Thai Red Curry

After this last week and a half, my body is in desperate need of vegetables.

For a full straight week, I ate every meal out - Z and I traveled to San Francisco for work (and play - more on that later), and then my parents came to Portland for a long, delightful weekend. And while all of that was too much fun, it's time for me to get back on track - and remind my body that vegetables exist.

I actually made this dish before we left for San Francisco, but it's a fitting recipe for my much-needed detox, and for your impending bathing suit season. (Or, you know, your need to just want to eat healthy every once and a while). This dish is nutritious, filling, and oh-so easy to make during the week - with great lunch leftovers to boot.

Veggie-Packed Thai Red Curry
Yields: 4 servings
Adapted from Cookie + Kate
-2 tablespoons extra virgin olive oil
-1 medium yellow onion, diced
-1 tablespoon finely grated fresh ginger
-2 cloves garlic, minced
-2 red bell peppers, sliced into thin 2-inch long strips
-3 medium-size carrots, peeled and chopped (I used rainbow carrots)
-2 tablespoons Thai red curry paste
-1 14-ounce can light coconut milk
-1 1/2 cups packed baby kale
-1 1/2 teaspoons granulated sugar
-1 15-ounce can chickpeas, drained and rinsed

-Salt and black pepper, to taste

-Splash of low-sodium soy sauce*
-Splash of rice vinegar
-1 cup cooked Basmati rice
-Handful of chopped fresh cilantro, for garnish

Directions:
1.) In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened and barely translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring constantly.
2.) Add the bell peppers and carrots and cook until they are fork-tender, 3 to 5 minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
3.) Add the coconut milk and kale to the pan along with 3/4 cup water and sugar. Bring the mixture to a simmer over medium heat. Reduce heat and add chickpeas, salt, and black pepper. Simmer on low heat until the peppers, carrots, and kale have softened to your liking, about 5 to 10 minutes.
4.) Remove the curry from heat and season with soy sauce and rice vinegar. Taste and season with salt and pepper as needed. Evenly divide rice and curry into bowls and garnish with chopped cilantro.

*In my rushed weeknight state, I accidentally added a splash of Balsamic vinegar instead of soy sauce. It came out fine, but just be sure to read your labels before adding. ;)



Ah, vegetables! And home-cooking! How I have missed you.

What have you been up to lately?