~ Spicy Thai Soup ~ Spring Rolls ~ Pad Pak Priew Waan ~
A Thai feast for us tonight! Celebrating the completion of 2 major school projects - plus a big thank you to Jesse for all of his support lately - I thought I'd surprise him with a fun dinner on a Saturday night (usually a scrounging-type night for us ;0).
My rebellion against 'normal' cabbage this week takes me to my favorite use of it - in a Thai Spring Roll! We don't have any spring roll wrappers on hand, but I found out that they actually are fairly easy to make. (HA! - could still use a lot of practice to perfect these!). Needing to round out the menu a bit - I thought I'd turn it into a more authentic fare. We always start with soup at Thai restaurants, and the Spicy Thai Soup recipe below is so quick and easy (not to mention yummy!). The Pad Pak Priew Waan looked great, so I thought we'd try it out. Spicy Thai Soup
http://www.nutritionmd.org/recipes/view.html?recipe_id=197
Pad Pak Priew Waan (Hot and Sour Vegetables)
http://www.yummly.com/recipe/Pad-Pak-Priew-Waan-_hot-And-Sour-Vegetables_-Recipezaar?columns=4&position=1/1
Soooo good! :) Instead of zucchini, we used the yellow squash we had on hand.
Spring Rolls
http://thaifood.about.com/od/vegetarianthairecipes/r/springrolls.htmInstead of frying, we baked at 350 for 15 minutes. (and oh, are these spicy!)
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instead of regular eggs on the wrappers - made 'flaxseed' eggs, per egg - 1Tbsp flaxseed meal + 2 Tbsp water stirred until thick. I think next time (if I don't just buy wrappers) I'll try EnerG or something.
http://www.youtube.com/watch?v=BnqoEht_VYM - my dough was not quite this thick, I poured mine from a pyrex bowl with a spout - but this helped me realize just how thin they needed to be on the pan!
And one last thing....we're almost half-way through this challenge! Phew :)
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