Thai Crack Sauce. Lately I’ve been revisiting my Thai cookbook, and rediscovering Thai flavors from my visit to Chiang Mai, in northern Thailand. At a local Thai restaurant, some friends and I have fallen in love with this sauce – always served alongside fried rice. I call it “Crack Sauce” because it is more addicting than anything I’ve ever tasted – tangy, sour, spicy, sweet. Feel free to serve atop fried rice, or with any dish that could use a kick.
Easy and Authentic Chicken Pad Thai makes the perfect simple weeknight meal and great for Sunday meal prep and leftovers are great for school lunchboxes and work lunch bowls. Best of all, this recipe has gluten free & paleo-friendly options and can cook up in just one pot (pan) with make-ahead tips. Full of the authentic Thai flavors we all love! Way better than any restaurant takeout!
A few weeks ago a friend emailed me telling me she had taken a pledge to eat pulses once a week for 10 weeks. Despite some reservations concerning my lentil-, legume-, and chickpea-recipe repertoire, I decided to take the plunge, too. And so I’ve been cooking my way through the bean chapter of Twelve Recipes,...