![]() ![]() She is a regular contributor to CTV News Channel. Leslie Beck, a registered dietitian, is based at the Medisys clinic in Toronto. You'll eat more slowly and, as a result, consume fewer calories. There's one other way to save calories when eating Thai food: Use chopsticks instead of a fork. The same holds true for Pad See Ew, a stir-fried noodle dish made with soy sauce (sodium alert!), garlic, egg, broccoli and thinly sliced meat. You can ask for it to be prepared using less oil. If you love Pad Thai but want to ease up on the calorie load (400 to 600 calories per serving), order it with less noodles and more bean sprouts. Watch your portion sizes, though, because calories can add up fast. Order steamed rice instead of fried rice, coconut rice and fried noodles (or substitute the rice for bean sprouts). If you don't like chicken, shrimp and tofu are also good choices. To save calories, order soup with less noodles and extra bean sprouts and vegetables.īasil, cashew, ginger or mango chicken are lower in calories and smarter choices than curries made with chicken. Hot and sour shrimp soup (Tom Yum Goong) is a calorie bargain at 90 calories per one cup, but, like all Thai soups, it's high in sodium. Smart choices include green-mango salad, grilled shrimp and chicken satay, lettuce wraps, fresh summer rolls, seafood salad (Yum Talay) and steamed shrimp salad (Yam Goong). That said, it is possible to find lighter options on a Thai menu. If you are planning a meal of Thai food, watch your sodium intake for the rest of the day. A meal of Tom Yum soup will cost you almost 3,000 mg of sodium. Depending on what you order (and how much you eat), it can be nearly impossible to keep your daily sodium consumption in check.Ĭonsider, for example, that an order of stir-fried basil chicken delivers as much as 1,400 milligrams of sodium. ![]() Thai cuisine can also be very high in sodium thanks to ingredients such as fish sauce, curry paste and shrimp paste. Lastly, dish out and serve with vinegar or Thai chilli sauce on the side to have your lard na in Sukhothai stye.It's not only calories you need to be mindful of. Continue cooking for a few minutes until chinese broccoli is tender but still crisp. Add more broth If you like it more brothy.Īdd in chinese broccoli, other sauces and sugar to taste. Add more tapioca flour if you prefer your lard na to be gooier and less soupy. meat stir-fried with eggplant, chili, carrot, onion, basil leaves. In a bowl, mix water and tapioca flour and stir it into the broth, little by little. Add pork slices to the boiling broth bit by bit so they won’t stick together. Then add the yellow bean paste and continue to saute for another 2-3mins.Īdd pork or chicken broth and bring to a boil. When noodles start to brown and clump together dish out and set aside on a serving plate.Īdd garlic and saute until fragrant. Over medium heat, add noodles, water and sauce into the wok and let it cook until noodles soften. Prepare rice noodles as per instructions on the packaging. Add pork and mix well to evenly coat the meat in marinade. In a bowl, mix all marinade ingredients together. Serve with the condiments of your choice, including fish sauce, crushed dried chilli, sugar, lime juice, pepper or chilli vinegar. Step 9: To serve, pour a portion of noodles onto a plate, and spoon some of the pork in gravy sauce over the noodles. ![]() Stir fry everything for about 5 minutes, then serve! Then add the pork stock that we prepared earlier, along with the corn flour that we mixed with water, 1 tbsp of salted soybeans, 1 tbsp of fish sauce, and 1/2 tbsp of sugar. Step 8: Once the pork is half cooked, add 100g of corn, 100g of carrot, and 100g of broccoli, and fry until the vegetables soften.Step 7: Heat 2 more tbsp of cooking oil in a pan or wok on a high heat, and add 2 chopped garlic cloves to the pan, along with 300g of thinly sliced pork, and stir fry.Fry the noodles for about 5 minutes until they are cooked, then place the noodles in a bowl. By now your dried rice noodles should have been soaking for about 15 minutes – drain the noodles and add them to the pan and add 3 tbsp of dark soy sauce. Step 6: heat 2 tbsp of cooking oil in a pan or wok on a high heat.Step 5: In a separate bowl, mix 1/4 cup of cold water with 1 tbsp of corn flour and stir until the corn flour has thoroughly mixed with the water.Step 4: Add 1 pork stock cube to 1 cup of boiling water, and stir until the cube is dissolved.Step 3: Add 1 tablespoon of corn flour, 1 tablespoon of fish sauce, and 1 teaspoon of pepper to the bowl and mix in with the pork until all the pork is completely covered in marinade.Step 2: Thinly slice 300g of pork as shown here, and place into a mixing bowl.Step 1: Soak 150g of dried rice noodles in warm water for about 15 minutes, making sure that all of the noodles are covered by water.
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