Who can resist Pad Thai? This recipe is a home-made vegetarian version of the much loved Thai dish. It has all of the sweet, sour, salty and spicy flavors that you crave – and you don’t have to leave the house to enjoy it!
I love a good Raamen bowl, especially on a winter evening. This homemade version with the warm flavors of coconut milk, curry paste and shitake mushrooms, the crunch of bok choy and snow peas along and their bright colors, makes for a both delicious and beautiful dinner. You can pick your favorite protein for this bowl: for a vegan version, use tofu, or add shredded leftover chicken or thinly sliced beef.
I love Thai food and making it at home is both healthier and much easier than I would have thought! This popular Thai dish gets its name from its spiciness, which legend has would cause people to drink a lot to cool down. I love spice, but not all of those in my family enjoy that. The good thing is that this is super flavorful, with or without the spice. Make this as spicy as you like, or leave out some chilis and sriracha if you want to try a more tame version.
Thinking of ordering Thai takeout from around the corner tonight? Try this sweet, spicy and all around delicious Thai chicken instead. It’s easy to make and the entire meal can be on your table in less than 30 minutes! Serve over brown rice with a side of steamed broccoli.