Featured
Recipe:
Pad Thai can be quick and easy
(NC)—This is the classic dish when you crave the exotic flavours of Thailand but are pressed for time. Best of all, it is a traditional Thai recipe that has been handed down from generation to generation so that you can enjoy authentic restaurant-style Pad Thai noodles quickly and easily in your own home.
100g (about half a package) Thai Kitchen Stir Fry Rice Noodles
3 Tbsp vegetable oil
1 egg, lightly beaten
125g chicken, shrimp, or vegetable, sliced
118mL (about 1/2 jar) Thai Kitchen Original Pad Thai sauce
125g firm tofu, strained and cut into 1/2" cubes
1/2 cup bean sprouts
1/4 cup unsalted peanuts, crushed
Optional garnish: sprigs of fresh cilantro, lime wedges, chilies
Bring 2 cups of water to a boil (or use very hot tap water). Turn off heat and immerse rice noodles in hot water for 3-5 minutes until noodles are soft, cooked through but still firm and al dente, not mushy. Rinse with cold water for 30 seconds. Drain well and set aside.
Heat 1 Tbsp of oil in a frying pan, scramble egg, and set aside.
Heat 2 Tbsp of oil in a frying pan. Stir fry chicken, shrimp, or vegetable for 1 minute. Add noodles, pad thai sauce, and tofu. Stir fry for 3-5 minutes or until ingredients are well cooked. Add bean sprouts, peanuts, and scrambled egg. Mix well to combine. Garnish with cilantro, lime wedges, and chili. Serves 2.
Credit: www.newscanada.com
Thai Peanut Noodles
(NC)—Nobody knows peanut sauces like Thai cooks. Here is one of their simplest and best noodle dishes. Serve warm or at room temperature, perfect anytime.
1 jar Thai Kitchen Peanut Satay Sauce
1 red bell pepper, cut into small strips 1/4" wide and 1" long
1 cucumber, peeled and cut into small strips 1/4" wide and 1" long
1 large carrot, grated coarsely
1/2 tsp salt
1 tsp sugar
1 package Thai Kitchen Stir Fry Rice Noodles
Optional garnishes: sprigs of fresh cilantro and 1/4 cup crushed unsalted peanuts
In a large bowl, combine Thai Kitchen Peanut Satay sauce, bell pepper, cucumber, carrot, salt, and sugar. Mix thoroughly and set aside.
Bring a large pot of water to a
boil. Add Thai Kitchen Stir Fry Rice Noodles and cook for 3-5 minutes until noodles are soft, cooked through but still firm and al dente, not mushy. Rinse with cold water for 30 seconds. Drain the water from the noodles and immediately add the warm noodles to the vegetable mixture. Toss well to combine and garnish with cilantro and chopped peanuts. Serves 2-3 as a meal or 4 as a side dish.
Credit: www.newscanada.com
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Tip:
Boost
flavour and reduce the salt
(NC)—Did you know that one serving of a vegetable stir-fry
may be providing you with a whopping 70% of your daily
sodium intake? It is the few drops of soya sauce and teriyaki
that may be making your "healthy meal" not so healthy.
Worcestershire Sauce is a lower sodium
flavour booster and could be your best secret ingredient
– it is also low in carbs! Using Worcestershire Sauce
instead of soya sauce or teriyaki on your stir fry and
in other recipes may cut your daily sodium intake by 20%.
Worcestershire Sauce's unique and rich
flavour is great in many other recipes as well including
salad dressings, casseroles, soups, sauces and marinades,
and cocktails like the Bloody Mary and Caesar.
Splash it on rice or noodles, use it
to add flavour and colour to cooked fish, or to make omelets
or scrambled eggs savoury.
Using Worcestershire Sauce as an alternative
to butter on veggies (especially baked potatoes) is the
best way to make your food tasty and better for you.
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