Thai Drunken Zucchini Noodles with Spicy Honey Chicken

recipe and image courtesy How Sweet Eats

Thai Basil Fried Rice

Recently, I was looking for a simple side dish I could make to go along with my Thai Chicken Enchiladas.  I saw this one and it looked simple enough, so I decided to try it.  recipe and image courtesy Wine and Glue

This recipe, as it turns out, while simple to make, has a beautiful and very authentic complex Thai flavor profile.  I know this is one I will make again and again.  We liked it so much I might consider adding some extra chicken and making it a meal in itself next time.  I would also like to try subbing rice noodles for the rice and shrimp for the chicken sometime.  Yum!

Thai Chicken Enchiladas

Thai is by far my favorite of the various Asian cuisines.  There’s something about the combination of flavors that just sings to my palate.  Delicate, creamy coconut combined with the powerful heat of jalapenos or chilis.  Fresh, earthy cilantro or strong, licorice-y Thai basil.  The closes thing to flavor Heaven is certainly for me found in an authentic Thai restaurant.  image courtesy and recipe adapted from How Sweet Eats

I thought these Thai Chicken Enchiladas sounded kind of weird the first time I saw them, but at the time I was in the process of trying to learn more about replicating those restaurant Thai flavors in my own kitchen, and the ingredients list wasn’t full of things I didn’t have, so I decided to give them a try.  Boy, am I glad I did!  The Saucy Mister and I loved them but discovered that they got soggy too quickly for our liking.  I decided I wanted to try them again and try to prevent the sogginess we had trouble with last time.  I had made a note to either try them “eggroll-style” (by baking the tortilla-wrapped enchiladas without the sauce) then heating the sauce and serving it on the side for dipping, or to fry them like chimichangas and just spoon the sauce over the top just before serving.  This time when I made them I tried them both ways, and both ways turned out better (in my opinion) than the way the original recipe calls for them to be made.  Frying them in oil gives them a nice crisp, but I still like the lighter flavor of the baked ones better.  I just really prefer to bake them without the sauce on top and spoon it on there right before serving.