Thai stay-in instead of take-out

1 Jul

In Chicago, there is never a short supply of amazing Thai restaurants. Within a two-block radiusThe fixings of my house there are at least five. Two of those five happen to be two of the best in the city (in my humble opinion): Opart Thai and Spoon Thai. Needless to say, I’ve never been at a loss when I have a craving for Pad-Se-Ew, curries or spring rolls.

Coming home from the gym tonight, I was in a mood for some Thai food, but didn’t want to feel like the last hour I was pumping iron was for naught and gain back all of the lost calories with one bite of Lard Nar. Remembering that we had some Annie Chun’s noodle bowls at home, I made a quick trip to Whole Foods for some cabbage, frozen dumplings, frisee (for salad) and mushrooms. Add to that ingredients already at the house:Sriracha, fresh-from-the-garden cilantro, arugula, onion, sesame oil and soy sauce, dinner had all its fixings.Dinner is served

I’m not sure if the final product would necessarily be considered ‘Thai’ food, but it definitely retained a lot of Thai essence with the sesame oil and cilantro. Whatever *type* of food it was, it was delicious! I accompanied the noodles, sauteed mushrooms and dumplings with an arugula and frisee salad with a home-made sesame Dijon dressing topped with a few walnuts.

Dinner was amazingly satisfying and not only was it much healthier than if I had ordered out, but much less expensive. Here’s to a stay-in version of take-out favorites!

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