I have slowly moved a lot of my Thai spices down to the kitchen at works since that is where I do most of my kitchen creations these days.
This dish was the result of sauteing parsnips, leeks, chard, and fennel in a cast-iron pan. Then I added noodles and seasoned with seasame oil, peanut butter, red curry paste and Thai five spice.
1 comment:
When I move back you are cooking for me!
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