I get satisfaction from any successful meal I prepare from scratch. There is something particularly satisfying in Thai cuisine, however. I love the bold flavors that make me sit and wonder, “Did I just do this?” This is especially true when it comes to home versions of takeout favorites.
[[[[5 recipes to help you cut down on takeout meals]
Sometimes the business may require a trip to the Asian market, which I find fun, but I know it’s not an option for everyone. Most of these recipes from our archive offer alternatives or even build on what you might find in typical grocery stores, which are becoming more and more well-supplied these days. Take a look and get ready to be impressed.
Germaine Thai basil chicken, above. Germaine was a beloved Washington restaurant. Even if you’ve never had the chance to dine there, you will appreciate this quick and simple stir-fry, which enhances the flavor of the fish sauce. You can absorb all the sauce with rice, but I particularly appreciated the dish served on rice noodles.
Spicy lemongrass soup (Tom Yum Gai). This soup gathers in a flash but is nevertheless full of flavor. Even if you can’t find some of the specialty ingredients, I have provided for some more common substitutions.
Shrimps pad Thai. You will be blown away by how your Thai garnish will look – or exceed – what you get to take out to your neighborhood. Like the soup above, the recipe lends itself to your choice of protein and you can still make a really good finish even without some of the more difficult ingredients to find.
Glass noodles sauteed with pork and Chinese broccoli (Phat Si Ew Wun Sen). Glass noodles add an attractive touch to this dish, usually made with large rice noodles. Once you have done the preparation work – about 20 minutes – the finished product is done in a few minutes in a wok. The recipe comes from Andy Ricker of Pok Pok fame.
Thai red curry with lentils and tofu. Although it is not something that you will necessarily find in Thailand, this recipe is a good example of how you can stretch a dish with the inclusion of different ingredients – in this case, the lentils. If you find Thai curries a little rich, you will appreciate the reduced approach.
Spring green curry paste. A jar of curry paste makes improvised dinners handy when you can use the protein or vegetables you have on hand, with coconut milk. Sure, there are some bought in stores, which we turn to frequently, but this version is particularly bright and fresh.
More from Voraciously:
Take out sweet and sour soup
Take away sweet and sour chicken
Make a better lunch in a brown bag with these tahini noodles