I’m very excited to announce my latest e-book, which has seven brand-new recipes (you won’t find them on the blog). I spent a ton of time creating and re-creating these dishes to replicate some of our favorite take-out dishes, while making them gluten-free and plant-based. (I offer options in the book if you want to use fish sauce or add meat.)
We tested and tried… I went through a variety of methods for cooking rice noodles, finding one that’s best for the skinny noodles in pad Thai and another that works better for the wide sidewalk noodles you’ll find in pad see ew or pad kee mao (drunken noodles).
I also focused on just a few key Thai flavor ingredients, so you don’t have to buy a ton of specialty items you’ll use only once. Instead, I figured out what made those dishes really Thai for us, and got these to taste-test super-close.
Oh yes, the recipes are healthy too… Thai take-out is loaded with sodium, sugar, fish sauce, and often MSG… so it’s tough for those of us delicate flowers who have to watch what we eat.
Learn how to make your own stir-fried noodle dishes, curry paste, appetizers, and even dessert.
Includes the following recipes: spring rolls with tamarind dipping sauce (new!), tofu satay with spicy peanut sauce and cucumber salad, lettuce wraps with basil, tom yum soup (new!), green-papaya-style jicama salad (new!), rice bowl salad with kaffir lime cream sauce, pad Thai (new!), drunken noodles (pad kee mao-new!), Thai green curry with plantains, twice-baked potatoes with Thai green curry, mango-lime ice cream (new!), sweet sticky rice with mango and coconut-caramel sauce (new!).
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