Thai food is a staple in our house! It is hearty, spicy, and oh so comforting. It is nice to switch things up with different flavor profiles, especially when those cravings for take out come calling!
A few weeks ago, I decided to add some of the Thrive Market Wonder Noodles to my basket before checking out. They are noodles, widely known as shirataki noodles, made of water, konjac (a starchy, Asian plan), and calcium hydroxide. Its basically nothing: 20 calories per 7 oz, 0 net carbs, and pretty much no micro-nutrients. Overall, I like to focus on nutrient dense foods. Shirataki noodles hardly meet that standard. However, they add to the experience of the dish that I purposely filled with nutrient dense ingredients. While they aren't as starchy as your normal rice noodles, they definitely are a great substitute! Best part is, this takes less than 30 minutes to throw together! Using an immersion blender and a large nonstick skillet make for easy clean up!
I got my Instant Pot in February and have been so in love with it ever since. Before the Instant Pot, I had an electric pressure cooker that was great. I loved cooking meat and veggies in it, but the sauté mode on the Instant Pot is such a game changer! That functionality makes dinner (and clean up) so much easier.
I started off with Living Loving Paleo’s Teriyaki Chicken and immediately fell in love with the dish! We had some left over orange juice from weekend shenanigans so I decided to take a whack at an Asian inspired instant pot dish of my own. I always serve these types of dishes with cauliflower rice that I roast in the oven at 425° for 20 minutes. The cauliflower rice soaks up the sauce from the chicken wonderfully and is a great grain free substitute for white rice.