Is it weird that I only own nine cookbooks? And that four of those are really ‘bake’ books (two Sugar books, Wanda’s Pie in the Sky book and the Baked NYC book)? So when I say that as part of my Elimination Challenge prep, I looked through my cookbooks to find some acceptable (or at least adaptable) recipes, it really means I flipped through three Barefoot Contessa books, and two of the Podleski sister cookbooks.
Oh yes, Janet & Greta. I inherited ‘Crazy Plates’ from a roommate in university, but I admit that I willingly bought ‘Eat, Shrink & Be Merry’. Yes, they are filled with goofy cartoons and each recipe has a punny name, (i.e. Sweet Potato Fries = My Yammy Spice…get it? Like Miami Vice? Groan.) but I have actually made lots of yummy things from each of these books that are technically low-fat.
One of the recipes I’ve made in the past (but honestly, not for the longest time) is something called ‘Thai a Yellow Ribbon’ (yes, around the old oak tree, get over it). By making a couple of quick substitutions, I easily adapted this recipe to fit my requirements. It was alright, but I liked it better when I reheated it at work today for lunch with a splash of coconut milk. I don’t know if I’ll make this again during the Challenge, especially because I found this today, and realized I have a whole mess of thai opportunities to take advantage of: http://www.thaikitchen.com/allergyinfo.html
Thai Stir-Fry with Rice Noodles (aka Thai a Yellow Ribbon)
Source: Crazy Plates Janet & Greta Podleski
Note: This is the original recipe, my modifications are in brackets.
- Combine all sauce ingredients (everything but chicken & veggies), in a blender and whirl until smooth.
- Cook rice noodles according to package directions and drain.
- Spray a large non-stick wok or skillet with non-stick spray and place over medium-high heat. Add chicken and cook until no longer pink. Add veggies and stir for 3 more minutes until veggies are tender crisp.
- Add sauce and rice noodles, and cook until bubbly and thickened.