This soup features three flavors that define Thai cuisine, coconut, chili, and lime.
Month: April 2015
How to stir-fry your vegetable noodles
Stir-frying is a quick-cooking method that requires very little fat. The secret to successful stir-fries is pre-prep. All the ingredients should be chopped or cut as needed so that everything will cook quickly. Woks are purpose-built for stir-frying, but any large, heavy skillet will do as well. Here’s a quick […]
beef ragu over potato pasta
Try this new combination of meat and potatoes as a change of pace. Substitute zucchini pasta for the potatoes to make the recipe low carb. Prep time: 55 minutes Serves: 4. Calories: 520. Sodium: 84 mg. Dietary fiber: 7.7 g. Total fat: 20.6 g. Total carbs: 55.6 g. Protein: 23.7 […]
How to store leftover veggie noodles
Leftover veggie noodles must be refrigerated, preferably in a container (glass or plastic) with an air-tight seal in the coldest part of the fridge. If the noodles have been cooked, or mixed with other hot ingredients, you can store them for up to 2 days. If the noodles are raw, […]
drunken noodles with chicken
This traditional Thai recipe is usually made with rice noodles, but since broccoli is often added to the dish, using broccoli “noodles” works as a great substitute without changing the underlying flavors.