The carnivore and I both love Thai food. Unfortunately, I am not the greatest Asian food chef. Sure I can do a quick stir fry. And I have even managed to make a sesame recipe that tastes like take out, but that's about it. Needless to say my adventures in Thai food are normally relegated to eating out.
However, when I stumbled upon a simple Thai recipe at Worth the Whisk I thought I would give it a go. Click here for the original recipe. Of course, I had to do a bit of adjusting to make it friendly for both me and the carnivore.
I started by using veggie broth instead of chicken both. (This is key meat eaters!) So, I made the broth with 3/4 cup of veggie broth, 1/4 cup rice vinegar, 2 tbsp. soy sauce, 1 tbsp. minced fresh ginger, 1 tbsp. minced garlic, 1/4 tsp. hot chili flakes, and a few chopped green onions. At the same time I boiled the pasta in one pot. Then, using two skillets, I fried up some chicken and tofu separately in sesame oil. Once everything was ready I piled the linguine in two bowls, topped one with chicken and one with tofu. I then poured the some of the broth over each. Finally, I topped the bowls with a bit of fresh cilantro, lime juice from 1/4 of a lime and lots peanuts.
While this might not be much to look at it was so good we wanted to slurp up every last drop! Even better the second day once all the flavors had mixed together. Not that I am going to stop eating out at Thai restaurants, but now at least I can make my Thai too.