Happy Thursday, friends! Sharing a relatively easy and healthy recipe with y’all today. I’m a huge Asian food lover.. Thai, Vietnamese, Chinese, sushi.. you name it. Lexington has a pretty hoppin’ food scene, but I will say we lack somewhat in the Asian food category. So, to satiate my frequent Asian cravings, I often cook pad thai or a stir fry for dinner at home.
First of all, I love a good stir fry because they’re relatively easy and can be adapted to fit the produce you have at home. I’ll stir fry whatever veggies I have on hand, throw them over rice or noodles and call it dinner! One of my favorite things to add to a stir fry that’s a bit nontraditional is kale! Because #healthkween – it’s a great way to sneak greens into your meal and I also love the way kale wilts then crisps up when you pan fry it.
I also prefer making my own Asian dishes at home so that you can control how much oil (fat) and salt is added. I cook my veggies in a limited amount of olive and sesame oil, which are healthier fats. I also use fish sauce instead of soy sauce, because you get more flavor with less and it has a little less sodium. For this recipe I used brown rice noodles to keep it gluten free. Just make sure your fish sauce is certified gluten free as well, if that’s your sort of thing. This dish also makes great leftovers! Not gonna lie, I may have made some for dinner on Sunday and been eating the leftovers for breakfast all week… hey, it’s better than a donut – right?!? Anyhoo.. check out the recipe below!
Hope y’all enjoy! Would love to hear your thoughts/suggestions/hopes & dreams! Feel free to drop me a line in the comments below 
Biscuits & blessings,
Leels
