Cookbooks are one of my greatest passions in life. In each episode of Tastemakers, I go behind the scenes with the authors of my very favorite cookbooks and uncover their stories, what makes them tick, and the secrets to making mouthwateringly delicious food. Let’s get into it with Tieghan Gerard of Half Baked Harvest.
Guess what, y’all? We’re giving away 10 copies of Teighan’s cookbook to you guys this week! To enter, all you have to do is watch the video above, then hop over to my Instagram post about this episode and leave a comment stating your favorite part. Watch the video above, then scroll on to the bottom of this page for the recipe to the Rainbow Veggie Pad Thai with Soy-Toasted Coconut that Tieghan showed me how to make. Hope you LOVE this one as much as we loved making it!
- 8 ounces thick-cut rice noodles
- 5 tablespoons sesame oil
- 1 zucchini, thinly sliced or spiralized
- 1 small red or yellow beet, thinly sliced or spiralized
- 1 red or orange bell pepper, cut into matchsticks or spiralized
- 1 mango, pitted, peeled, and cut into matchsticks
- 2 cups coarsely chopped basil
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons fish sauce (optional)
- 1 tablespoon honey
- 2 teaspoons grated fresh ginger
- 2 teaspoons sambal oelek or sriracha
- Juice of 2 limes
- ¼ cup chopped fresh basil or cilantro
- Soy-Toasted Coconut (recipe follows), for serving
- 4 to 6 soft- or hard-boiled or fried eggs, for serving
- 1¼ cups unsweetened flaked coconut
- 1 cup raw peanuts or cashews
- 1 tablespoon coconut oil or extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
- Bring a large pot of water to a boil over high heat. Add the rice noodles and cook until softened according to the package directions.
- In a large skillet, heat 1 tablespoon of the sesame oil over medium-high. When it shimmers, add the zucchini, beet, and bell pepper. Cook for 2 to 3 minutes, or until tender-crisp, being careful not to overcook. Add the cooked rice noodles and cook for about 1 minute, until heated through. Remove the skillet from the heat and stir in the mango and basil.
- In a small bowl, combine the remaining 4 tablespoons of sesame oil, the soy sauce, vinegar, fish sauce (if using), honey, ginger, sambal oelek, lime juice, and cilantro. Mix well, then pour the dressing over the pad thai. Toss well to coat.
- Divide the pad thai among four to six plates and top each with the toasted coconut and an egg.
- Preheat the oven to 425ºF.
- On a rimmed baking sheet, toss the coconut and nuts with the oil, honey, and soy sauce. Arrange them in a single layer, transfer to the oven, and roast for about 20 minutes, tossing halfway through, until the coconut is lightly toasted and crunchy. Let cool completely before transferring to an airtight container. Store at room temperature for up to 1 month.