RECIPE: Thai Bowls

Make two sauces and noodles ahead of time. Then assemble bowls whenever you are hungry, throughout the week. For best results, re-heat the noodles.

What’s the difference between Boats or Bowls? A boat is good for kids (think like a nacho bar)–each person assembles their own toppings onto romaine leaves and eat with hands. A Bowl is a more civilized and easier to assemble–layer the ingredients into a bowl and eat with a fork. With a Bowl, we could call it a salad, but the difference is that we expect it to have a complete meal in the bowl, with protein, carb, veggies, sauce and some of the elements might even be warm. The important thing is: Feed people tasty food.

Rachel’s Easy Thai Red Curry Sauce

People love this on Maifun noodles in Thai Boats or Bowls. Toss the sauce with the cooked noodles. By coating the noodles with the sauce, they will keep in the refrigerator. Just re-heat a little bit to soften the coconut fat and they will serve up well for repeats of Thai Boats.

For a low carb option, sauté mung bean sprouts and toss them with this sauce, then serve them as a Thai Boat topper.

Or, if your protein choice for your Thai Boats is (sprouted) Tofu, then toss your chopped tofu with this sauce.

1 15 oz. can of full fat coconut milk (Natural Value, Thai Kitchen, or Native Forest Classic)

1 shallot, minced

1 Tbsp. Thai Kitchen brand Red Chili Paste

1 Tbsp. Fish Sauce

1 tsp. coconut sugar (or sub brown sugar)

1 Dorot Crushed Garlic frozen cubes (found at Trader Joe’s and Costco), or 1 clove crushed & minced clove

1 Dorot Basil cube (found at Trader Joe’s and Costco), or fresh minced basil

Open the can of coconut milk and take a scoop of the thickest part of the milk off the top. Put this into a small saucepan. Add the minced shallot. Heat it on medium heat. When the shallot begins to get soft, add the garlic cube and everything else except the basil.

Bring the mixture up to a simmer and turn off the heat. Toss in the basil.

Rachel’s Thai Peanut Dressing

I put this recipe together in March 2015 to create a simple, revolving meal with Thai flavors, low carbs, lots of veggies and protein. The Honeyville brand Organic Peanut Butter Powder which came to Costco this month is one of the lowest fat/calorie peanut butters and makes this sauce a dream. Easy to whip up a batch and eat to your heart’s content!

Lest you miss the incredible value of the peanut flour, I’ll reiterate: The fat has been removed from the peanut flour! Since peanut fat is not a valuable dietary fat (as would be coconut oil, or grass fed beef fat, or extra virgin olive oil, etc.), getting the fat out of the peanuts leaves us with the protein, fiber and FLAVOR of the peanuts, but lowers the total calories! Calories Carbs Fat Protein Sodium Sugar
RE’s Thai Peanut Sauce, 1 serving(s) 55 3 1 4 451 4

Makes 5 servings

  1. 3/4 cup Honeyville brand Organic Peanut Butter Powder (found at Costco)
  2. 1/4 cup water
  3. 100% Stevia extract powder, KAL brand, 5 tiny scoops (or the sweetener of your choice such as Truvia)
  4. 2 Tbsp. Tamari soy sauce, gluten free (it’s a little stronger flavor than Shoyu/regular soy sauce) (you could use Bragg’s Liquid Aminos or any soy sauce of your choice)
  5. 1 Tbsp Rice Vinegar
  6. 3 Tbsp fresh squeezed lime juice
  7. 1 tsp. Sriacha (1 Tbsp. will give just the right amount of heat for an adult who likes a little spice)

Put the water in a small mixing bowl. Put the peanut butter powder on top and begin stirring it in , pressing the lumps against the side of the bowl. Once this is very smooth, you can put in the rest of the ingredients. Since the ingredients are all quite low in calories, you can adjust everything to taste without much of a dietary impact.

Serve drizzled over Rachel’s Thai Boats or a Thai Bowl.

Rachel’s Thai Boats or Bowls

This is a super flexible, recyclable meal. I call it a “revolving meal” because I will make a large batch but then also may need to refresh certain ingredients to serve again and again. Prepare for leftovers and you can eat well all week!

  1. Thai Peanut Dressing–>Make ahead
  2. Curry Sauce–Make ahead and toss with noodles or protein
  3. Protein choice: ground chicken (thigh), shrimp ready to eat, or tofu chopped fine.–>Brown chicken with onion powder and salt.
  4. Mung Bean Sprouts and/or Maifun Noodles, optional. Annie Chun’s Maifun brown rice noodles are perfect! They are super thin.
  5. Cilantro, fresh, chopped
  6. Variety of vegetables chopped small for toppings: carrots, cucumber, radish
  7. Romaine lettuce ribs (My favorite is the Artisan Romaine which gives the perfect size for eating with your hands.  I get them at Costco)

It’s your choice on which ingredient to put the curry sauce: tofu, noodles or mung bean sprouts. Toss to coat. (Mung beans don’t do well stored long, so only mix up what you are going to eat for one meal.)

Serve the components like you would a taco bar. Each person will have a plate with several lettuce leaves on it. They should be curved and hold the toppings a little bit like a taco shell. People can layer in all the ingredients of their choice: protein, veggies, sprouts, cilantro. And drizzle the peanut sauce over the boats with a fork.

2 responses to “RECIPE: Thai Bowls

  1. First of all I want to eat at your house. Secondly thank you for these. They are so inspiring whether it’s a recipe or just new info. I can’t wait for your book to come out, sort of like Heloise’s Hints but for taking care of your body! You rule.

    • I am looking up this Heloise of whom you speak. I recognize that white hair! I like the Household Tips for the 90’s. Wow. Feeling middle aged.

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