My husband’s family is from Laos, a country that shares borders with Thailand and Vietnam. We love Asian food and for me, noodles in particular. A casual night in with friends (and four toddlers) was the perfect excuse to try my hand at pad Thai. Not as hard as you’d think. I’m often intimidated from making dishes like these because of the number of ingredients. Besides the garnishes, this didn’t require a whole lot.
I used this recipe and we were pleased with the results. No leftovers is the sure sign of something going well. For a side dish, we had Thai cucumber salad which had a nice crunch and yummy dressing.
What dish have you been trying to make? The hardest part is getting ingredients together.
I adapted this recipe from Five and Spice for Zucchini Noodles with Tuna and Tomato. Using thin slices of zucchini instead of pasta is a great way to eat more veggies and half your carbs. Not to mention, absolutely delicious. Be careful to use only a few tablespoons of water when you blanch the zucchini.
Otherwise the water is really difficult to drain out (I ended up broiling mine).
Normally no one ever says anything to me about my book events, life events, or Facebook posts of any kind. I took to the kitchen as refuge after months of grant writing had my eyes glazing over in fatigue.
“Wow, you’re really cooking,” everyone from close friends, to family, to the mom at nursery pick up said. People clamored for the recipes.
Here’s the first of my experiments: Garlic shrimp bulgar. If you’ve never heard of bulgar but had tabouli, it’s the little white grainy flecks.
I adapted my recipe from one that called for quinoa.
Healthy, low calorie, and pescatarian friendly: everyone wins!
Garlic shrimp bulgar is a repeater for sure! The bulgar is so tender, holds the flavor of broth much more than any other grain I’ve had. Ready in under 30 minutes with ingredients you probably already have: evoo, chili powder, onion, garlic, bullion cubes, butter. Run to the store for the shrimp and bulgar, quinoa or couscous. This dish is worth it.