Forget everything I said about Thai food being intimidating to make. Not anymore. Who knew you can get their delicious flavours so easily?!
Thai glass noodle salad is one of my personal favourites. I would always order it at Thai restaurants and just eat the noodles plain (since I don’t like seafood) with the sweet and sour seasoning on it. Everything would think I was mad, just eating plain glass noodles by itself, but now that I’ve adapted it at home with minced chicken, it’s perfect.
Thai food has always intimidated me. (Not in terms of eating it of course, I can eat Pad Thai by the bucketloads) but I somehow feel intimidated cooking it.
I see Thai cooking classes advertised more than any other cuisine in my area, and whether this is due to its popularity or its difficulty, I have no idea. But I would assume the copious amounts of Thai cooking classes available in my small city means that this is one cuisine that needs that professional guidance.
But then somewhat recently, my mother started making this amazing Thai basil chicken rice and I couldn’t believe it. She said it was actually super simple to make, and kindly gave me the recipe, which I am sharing it today.
This vegan pumpkin soup is one of my favourite recipes… I know I say that a lot on this blog, but I’m sharing all my favourites on here!
It is originally a recipe from my mother who first made this in early 2000s and has perfected it since. Thai food has always seemed hard to make for me (for whatever reason), so I’ve slightly adapted it to make it as simple and healthy as possible – opting for coconut sugar and coconut aminos, a soya sauce alternative, and low fat coconut milk.
What’s the best way to use up any leftover veggies in the fridge, before they get old? There’s juicing, of course, which as you may know, I love, but what if you’re actually hungry? I say, throw ’em in for some yummy vegan curry!
This vegan curry quinoa dish is so easy and satisfying that it’s one of our go-tos in my home.
