Wednesday, May 18, 2011

Pad Thai


Ingredients:

pad Thai rice noodles (about 4 cups cooked)
1 cup tofu (or meat of your choice)
1 zucchini, sliced
1 cup Thai peanut sauce (or more to taste)
3 green onions, chopped (optional)
handful of cilantro (optional)


Cook noodles according to "fried noodles" package directions. Put noodles, tofu, zucchini, and peanut sauce in wok or large frying pan and saute for 5 minutes, stirring occasionally until tofu and zucchini are slightly brown and noodles are tender. Top with green onions and cilantro.

Serves 4

Thai Peanut Sauce with Honey

(please pardon the poor quality photo, I liked this so much I started putting everything in containers for lunch
before I remembered to take a photo.) Original recipe can be found here

Ingredients

1/4 cup honey or agave nectar
1/4 cup smooth peanut butter
1 tablespoon crunchy peanut butter (optional)
3 tablespoons soy sauce, Bragg's, or coconut aminos
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes

Directions

Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl. Serve with pad Thai noodles, spring rolls, or rice.

Wednesday, May 11, 2011

Thai Green Curry with Potatoes and Zucchini

Ingredients:
1 medium zucchini
1 medium potato
1 can unsweetened coconut milk
2 to 3 TBSP green curry paste
2 large chicken breasts, cubed (can be replaced with 2 cups tofu or 2 additional potatoes)
1 1/2 cups chicken broth or water
2 TBSP low sodium soy sauce (or 1 TBSP regular soy sauce)
1 TBSP coconut sugar or brown sugar
a handful of fresh Asian or Italian basil leaves (optional)

Directions:
Slice zucchini in half lengthwise and cut into 1 inch pieces and set aside. Cut potato into 1 inch pieces. In medium saucepan, bring 1/2 can of coconut milk to boil over medium high heat. Cook 2 to 3 minutes, stirring occasionally. Add the curry paste and cook 2 to 3 minutes until it is dissolved in the coconut milk. Add the chicken and potatoes and cook 2 minutes more, tossing to coat it with the sauce.

Add the remaining coconut milk, the chicken broth, zucchini, soy sauce, and palm sugar. Reduce heat to medium, stirring occasionally, for 8 to 10 minutes until chicken is cooked, and potatoes and zucchini are tender, but firm. Remove from heat and stir in fresh basil leaves.

Serve over brown rice.

Serves 4 to 6.