Pad Thai and Potato-Spinach Croquettes

The 608 CSK

February 6, 2018

Meal 1: Pad Thai and Coconut Milk Soup w/ Sweet Potato and Corn.

·         For the pad thai: Remove the noodles and rinse them in a colander. Drain well. They should be loose. Heat some oil in a sauté pan. Non-stick is a good choice. When hot, add the noodles carefully and stir fry them until they begin turning from translucent to transparent. Add the pad thai sauce ( the meat/TVP mixture) and a splash of water. Stir it all to combine. Heat through. 1-2 minutes. Transfer to a serving plate.  Wipe out the pan, reheat with oil and stir fry the veggies about 2 minutes and serve atop the noodles. 

·        Heat the soup and serve on the side.

Meal 2: Potato, Spinach and Parsnip Croquettes, Green Salad, Chick Peas with Poppy Seed and Preserved Lemon Vinaigrette .

·        Transfer the croquettes to a cookie sheet and heat at 325° for 15 minutes or until heated through.

·        Serve the chickpeas chilled.

·        Dress the salad.