Wednesday, October 3, 2012

Pretty Fly for some Tasty Thai

... Spicy Thai Mixed Veggies that is! 

This week I was really craving some of the fresh bright flavors of Thailand in the worst way! The spicy, the salty, the sour, the YUM!  And seeing I need to save every dollar possible if I have any hope of trying to visit Sicily this May (An AMAZING study abroad opportunity that I desperately want to go on!), what is a poor hungry girl to do?

Is it bird? Is it a plane? No..... IT'S MARK BITTMAN TO THE RESCUE!

Now let the cooking begin!!!

Mixed Spicy Vegetables, Thai Style
(Adapted from Mark Bittman's How to Cook Everything pg. 374)


  • 3 Tablespoons of Neutral Oil
  • 1 Large White Onion
  • 2 Tablespoons of Chopped Garlic
  • 2 Teaspoons of Siracha Sauce
  • 1 1/2 Pounds of Yellow Summer Squash, Zuhchini, and Carrots, cut into 1 1/2-inch chunks.
  • 1 Can of Coconut milk 
  • Zest and Juice of 1 Lime
  • 1 Tablespoon of Fishsauce
  • 2 Tablespoons of Soy Sauce
  • Fresh Basil and Limes for Garnish
  • 1 cup of shelled edamame
  • Serve Over Rice Noodles

Put oil in 10-12 inch skillet over medium-high heat, add onion and cook for 5 minutes until transluecent.
Stir in garlic and Siracha Saucee, then the rest of the veggies and cook for about 15-20 Minutes until veggies are softened.

Add Coconut milk, lime and simmer until thickened (about 5 Minutes).

Add Soysauce and Fish Sauce.
Serve Hot over Rice Noodles (Cook according to Package) and garnish with fresh line and basil.

Ahhhh Thai craving satisfied! 

Warm wishes and tasty dishes,

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