Thai food, to me, is a cuisine which should be eaten at a restaurant, prepared by someone who knows what they're doing. I love Thai food, but have had very limited success preparing dishes that taste authentic. On New Years Eve this year, we ordered Thai take out with friends. As I watched my boys inhale the Pad Thai and other curries, I decided it might be worth it to try out some home-cooked Thai again. I found a few recipes online and created a fusion of my own based on my preferences and the availability of certain ingredients. It turned out to be a huge hit as dinner, and also made a great school lunch for the next day.
A lot of Thai food incorporates coconut milk (delicious and Primal), fresh vegetables, and your choice of protein - the cuisine is compatible and equally lovely with fish, chicken, beef, or tofu. Pad Thai is, in my opinion, the gateway dish to Thai food. Not spicy at all, with gentle yet complex flavors, it is often a kid pleaser as well as appealing to not-so-adventurous eaters. Since it's made with rice noodles and there is no soy sauce involved, gluten is not an issue. It's also quick to put together - my second time around, dinner was ready in 30 minutes from start to finish. The only unusual ingredients which you may not already have in your pantry are rice noodles, tamarind paste, and fish sauce, also called nam pla. Fish sauce is made from pressed fish (often anchovies) and salt that have been allowed to ferment. It has a very...umm...characteristic smell. Exactly the smell you would expect when you hear the words "pressed anchovies" and "fermented" used in the same sentence. Don't be alarmed. Your food won't taste like the fish sauce smells, and it imparts a very important, if subtle, umami quality to the taste of the dish. Vegetarians who do not consume fish, or vegans, may want to use soy sauce in place of fish sauce, but it will not have quite the same flavor. Tamarind paste has been harder to find, while the fish sauce and rice noodles have been in the Asian section of my grocery store. This particular recipe has other ingredients in place of the tamarind paste. To cut down on carbohydrate content, use spaghetti squash in place of rice noodles. Ingredients: Sauce: 1/3 cup fish sauce 2 Tbsp brown or unrefined cane sugar 2 Tbsp lime juice OR tamarind paste, if you have it (found at Asian markets) 2 Tbsp ketchup 4 garlic cloves, minced Stir Fry: 6 Tbsp oil 4 cloves garlic, minced 1 cup sliced red onion 2 cups of chicken, shrimp, or tofu, cut into bite sized pieces 1 egg 1 cup carrots, grated 1 cup green onion, cut into 1 inch lengths 1 cup bean sprouts 1/2 cup fresh cilantro 1/2 toasted chopped peanuts or other nut lime juice 1. Put the rice noodles in a large bowl. Cover with boiling water and allow to sit for 10 minutes, or until noodles are soft. Strain and set aside. 2. Meanwhile, put sauce ingredients into a small saucepan. Allow to simmer for about 5 minutes, stirring frequently. Remove from heat and set aside. 3. Heat oil in a large skillet or wok. Add onions and garlic and cook for 2 minutes, or until soft. Add chicken or tofu and cook for 5 minutes, or until lightly browned. Clear ingredients to the sides of the skillet or wok, and scramble the egg in the center of the pan. Mix everything together. Add carrots, onion, and sprouts, and cook for another 2-3 minutes. Finally, add cooked rice noodles and sauce. Stir all together. Allow to cook for another 5 minutes. 4. Garnish with fresh cilantro, chopped nuts, and a sprinkle of lime juice. We ate this along with a "cheat" green curry soup - I bought a jar of Thai Kitchen green curry paste and combined several tablespoons with a can of coconut milk. It was easy and yummy, if a bit lazy.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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