This dressing works well both for salads and cold noodles.
Asian
Dan Dan Noodles
My favorite dish at PF Changs, but just as good at home. You could do this with shirataki noodles in place of the Udon noodles. Do watch the chili oil…the original recipe, which comes from Serious Eats, calls for 1 teaspoon. The first time I made this, I did use that and found it almost inedible – and I *like* a lot of heat. I wrote it in as a 1/4 teaspoon here, but feel free to adjust to your taste.
Pineapple Tofu Stir-Fry
This was my first attempt at cooking tofu, and I really liked it. Having read some articles about preparing the tofu first, I froze it and think next time I will skip that step; I didn’t love the spongy texture. I will definitely make it again, but next time will ramp up the garlic, ginger, and red pepper flakes for a little more flavor. This recipe comes from Eating Well magazine. I added a few extra veggies I had in the fridge.
Pad-See-Ew
One of my favorite dishes to order in Thai restaurants, and it’s relatively easy to make at home. This is good with either rice or shirataki noodles.
Char Siu Pork
Easy slow cooker recipe from Cooking Light with tons of flavor. I serve it with steamed rice and snow peas. It makes a lot, so there will be plenty of leftovers, which are even better the next day.
Spring Vegetable Pad Thai
This is great with rice noodles or shirataki noodles if you’re watching your calories.
Om nom nom! 