Thai Peanut Bowl
The advantage of cooking Thai food at home is that you can control the amount of oil and sodium. Americans make the mistake of assuming that eating out at Asian restaurants is healthy. Quite the contrary! You should consider these dinners a splurge unless, of course, you order steamed vegetables and a dipping sauce on the side. THAT is the only way to insure you are eating a reasonable amount of calories with low fat content.
Remember, you aren’t in China, Japan, Vietnam or Thailand– you’re in America where Asian restaurants have “Americanized” the menu. That means huge portions, too much oil, and mega sodium!
This noodle bowl has all the flavor, super simple, without overdoing it. Serve in a cool bowl with chopsticks (just to slow you down!)
|IN THE BOWL|
|8 oz package brown rice noodles|
|San-J Thai Peanut Sauce|
|2 packages Mandarin Orange Crispy Chick’n Gardein|
|Organic fresh broccoli florets|
|1 bottle mushrooms, rinsed|
|Unsalted peanuts, crushed|
|Garlic olive oil|
Place frozen Gardein in skillet with a little olive oil and begin to stir fry. Add diced onion. Continue cooking over medium high heat until Gardein starts to soften and brown slightly. Stir regularly.
While the Gardein and onion are cooking, steam broccoli on the stove in a steamer basket until desired tenderness. Cook rice noodles according to package directions (don’t overcook). When done, rinse with cool water, drain, and set aside.
Add mushrooms to skillet and sauté a couple more minutes. If Gardein strips are larger than bite size, cut them while in skillet with a kitchen shears. Add only 1 of the enclosed Gardein sauce packets to pan. Add in the cooked broccoli. Stir fry until sauce starts to form a glaze. Gradually stir in a little Thai Peanut Sauce- just enough to cover the ingredients. Don’t saturate.
Place noodles in bowl and spoon over skillet mixture. Top with crushed unsalted peanuts.
Thai Basil Chick’n with Cucumber Peanut Salad
Of course, you could use regular chicken in this recipe but I’m hoping to convince you that not only does the Chick’n Gardein make a dandy replacement, it is so much easier!
|2 packages Chick’n Gardein Scallopini filets|
|2 T fresh lime juice (1 lime)|
|1 can lite coconut milk|
|2 T green or red curry paste|
|3 T fish sauce*|
|2 garlic cloves, minced|
|1/4 cup natural peanut butter|
|1/4 tsp red pepper flakes|
|Fresh basil, chopped (optional)|
Allow Gardein filets to defrost. Make a marinade with the lime juice, coconut milk, curry paste, fish sauce*, garlic, red pepper flakes and basil. Remove 1/4 cup of the marinade and set aside. Top the filets with the marinade and place in fridge for 2-4 hours.
Heat oil in skillet until very hot. Place marinated Gardein filets in skillet and brown on both sides. (I like to cook Gardein longer than package directions). While cooking, combine the extra 1/4 cup marinade you set aside with the peanut butter until smooth. This is your dipping sauce.
|Cucumbers, sliced into half moons|
|4 T rice wine vinegar|
|4 tsp sugar|
|Fresh basil, chopped|
|4 T olive oil|
|1 tsp salt|
|Unsalted peanuts, chopped|
|1 tsp salt|
Mix all ingredients together, except peanuts, and toss with cucumbers. Best if refrigerated for 15 minutes before serving. Sprinkle with chopped peanuts right before serving. I served with a side of steamed edamame (soybeans).
This is my kind of Thai. My Asian dishes are hard to screw up and an easy way to load up on vegetables!