Input on this Pad Thai Recipe - using it for a fundraising this weekend

I love carrots in anything; I'd either mandoline them very thin or else cut thicker

& par-boil, cool, chill, then sauté with the rest of the veggies.

Man...just reading that recipe makes me want to make this dish now.

Is this your ALL-THAI, ALL THE TIME dinner?

 
It is indeed....

I sometimes throw different things in depending what's in the fridge. When I make it for my sisters and we are trying to skinny it up - I used either add spinach to the mix (at the very end) or serve it on a bed of spinach.

I also always add chicken (thinly sliced and quickly stirfried) - I tend to try to fill up on the lean protein and not the noodles. Operative word is: try

smileys/smile.gif

 
What was I thinking: julienned carrots would be perfect with no par-cooking required. Sometimes this

brain just doesn't work. Does your mandoline or benriner have those blades?

 
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