Pad Woon Sen

INGREDIENTS:

– 8 ounces Eggplant
– 7 ounces mung bean noodles
– 2 large Eggs
– 1 whole Scallion
– 3 tablespoons Soy sauce
– 1-2 teaspoons sugar
– 1/2 cup Cabbage, thinly sliced
– 300 g Choi Sum (Chinese Spinach)
– 1 pinch White Pepper
– 1 tablespoon Coconut Oil
– 1 clove Garlic, minced
– 1-2 tablespoon water

1. Soak noodles in warm water about 5 minutes.

2. Add 2 tbsp light soy sauce and 1 tsp. sugar to eggplant and marinate about 5-10 minutes.

3. Heat a large pan on medium high heat, add oil and wait until oil is hot.
Add garlic cook until golden brown.
Add vegetables and stir until cooked.
Add eggs, stir to scramble.  When eggs are cooked add cabbage stir a couple of times.

4. Add soy sauce, sugar and water, mix well. Add soaked noodles, stir. Add a little water if needed.

5. Add scallion and remove from heat. Pour into serving bowl and sprinkle with white pepper and cilantro.

SERVINGS: 4
SOURCE: Modern Thai Food

Thai Inspired Coconut Sticky Rice

INGREDIENTS:

– 1 teaspoon Coconut Butter
– 2 cloves Garlic, minced
– 1 tablespoon fresh ginger, grated
– 3 cups Coconut Milk
– 1 1/2 cups Black Rice, dry
– 1 dash Sea salt
– 20 g Coconut Flakes, unsweetened

METHOD:

1. Heat the oil in a large skillet over medium heat. Add garlic and ginger, cook until fragrant.

2. Stir in the coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low.
Cover and cook, stirring occasionally, until the rice is tender, about 1 hour. If more liquid is needed, add a small amount of water.

3. Transfer to a serving dish, sprinkle with the shredded coconut and serve.

SERVINGS: 6

211 calories per serving, 6 g fat, 36 g carbs, 3 g fiber, 2 g sugar, 5 g protein