Last night we decided to make Thai food for dinner, using ingredientswe had on hand. A quick inventory of what we had in our fridge, and the menu was set. We were Chicken Pad Thai with a side of Thai Basil eggplant.
Both dishes required a lot of ingredients, so I soon had the counters covered with small bowls of chopped veggies and greens, backed by jars of exotic smelling spices. I cooked the eggplant dish first, and then kept it warm in a lidded container set in a warm water bath, while I stir fried the ingredients for the Pad Thai.
Bruce loves Pad Thai
And was more than happy to
eat a large helping, but his real favorite was my eggplant dish.
So, today we made a grocery run for more fresh veggies (for tonight's Ratatoulle), and what did I find by the checkout counter, but the latest edition of my favorite cooking magazine:
Forks over Knives
And what was inside this issue?
You guessed!
Pad Thai (with Tofu) and
Thai eggplant.
The FOK version of the eggplant dish looks prettier than my recipe (probably due to the way they chopped the ingredients), but the two recipes were remarkably similar.
(For the eggplant recipe I followed see:
https://www.cookwithmanali.com/thai-basil-eggplant/)
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