Thai “Takeout”

Lucindervention

“Call it a hunch, but I get the sense that everyone loves takeout, myself and Joe included. When we started on our healthy lifestyle last summer we were dying for some killer Thai food. Not exactly super healthy, but we couldn’t help the cravings. This recipe was a response to our craving for takeout. It is filled with all our favorite vegetables and has a better taste then the run of the mill take out Thai food. This recipe is definitely one of Joe’s favorites.

I know we are always advising to use what you already have in your refrigerator. We do it every week, but it shows in this recipe. I used a leftover yellow zucchini from the farmers market last week. Since it was so large, I omitted the green zucchini from my dish last night. I also used some farmers market mushrooms since they were starting to turn, in lieu of shiitakes. Our recipes are guidelines. Use them to meet your own needs and refrigerator. 

This recipe is enough for a dinner for two to four, pending appetites. 

If you don’t have one already, I would advise investing in a large wood chopping board. With all the vegetables you have to chop in this recipe, it is easier to have them all organized on one board as shown in our photos. Also, if you have a gas range and want to feel authentic, get yourself a wok and wok and roll with this recipe!” – Andi

Ingredients

  • 1 medium squash – sliced
  • 1 medium zucchini – sliced
  • 1/4 lb. mushrooms – sliced
  • 1 yellow onion – sliced
  • 1 green pepper – sliced
  • 1 lb. medium shrimp
  • 3 table spoon Thai sweet chili sauce
  • 1 tablespoon soy sauce
  • 1/4 cup cashews unsalted
  • 1/2 box rice noodles
  • 1 tablespoon of vegetable oil
  • salt
  • pepper

Directions

  1. Heat a large sauté pan over medium high and pour a tablespoon of vegetable oil in the skillet.
  2. Add the onions and peppers, season with salt and pepper, and sauté for about five minutes.
  3. Add the squash and zucchini, season with salt and pepper, and sauté for another five minutes.
  4. Add the mushrooms and sauté for another five minutes.
  5. Add in the shrimp and season with salt and pepper.
  6. Cook for five minutes.
  7. After the shrimp is cooked, mix in the Thai sweet chili sauce, soy sauce, and cashews.
  8. Cook the rice noodles to package instructions.
  9. Once the noodles are cooked, strain and put the noodles in your shrimp mixture.
  10. Toss the mixture and plate.

Leave a Reply