You know what's hard to find in Austin? Good Thai food. I've found a few decent restaurants, but really delicious, authentic Thai food is hard to come by. So what's a Thai-food-lover to do? Make it herself, of course!
Of course, if it's coming out of my kitchen, it has to be allergy-friendly, and if I can make it healthier than the real deal, even better.
A typical Thai noodle stir-fry has noodles (rice noodles or gluten-containing noodles), protein of some kind, veggies and a peanut sauce (which often contains soy and peanuts). A Nicole-ized Thai noodle stir-fry looks like this:
Instead of rice noodles, this dish has sweet potato noodles made with one of my favorite kitchen gadgets: my Kitchen-Aid Spiralizer Blade. This baby peeled my potatoes and then spiralized them into perfect, springy noodles. (Love a good kitchen gadget? Be sure to check out all the Recipe Redux recipes linked below. Each food blogger created a dish with their favorite kitchen tool.)
We have yummy chicken as our protein, broccoli for our veggie and instead of a peanut sauce, there's a creamy (but dairy free) almond sauce with a spicy kick.
The best thing about stir-fry is how simple it is to make, and this Thai "Noodle" dish is no exception.
The noodles are a cinch thanks to the aforementioned spiralizer, and although sweet potato noodles take a bit longer to cook than your standard zoodle, all you have to do is toss them in your pan. Let them soften up as your sauce simmers and your chicken cooks, and before long you'll have a batch full of spicy Thai yumminess.
Ingredients
Instructions
Notes
Let's Chat:
Are you a fan of Thai-food? What's your favorite Thai dish?
