If you think heart-shaped boxes of chocolates and teddy bears are for the birds, then you’re probably simply trying to hunker down this Valentine’s Day and avoid the mushiness of it all. But, hey, you’ve gotta eat and you can still celebrate the fact that it’s Friday and the start of a fabulous weekend with a totally delicious meal. Skip the takeout (which can frankly feel a little depressing on any given night) and try this Thai dish courtesy of Gourmet Garden.
1 Tbsp Light Soy Sauce
2 Tbsp Rice Wine or white wine vinegar
1 tsp Gourmet Garden Ginger
2 tsp Gourmet Garden Cilantro
2 tsp Honey
1 cup Snow peas, trimmed
1 bag Mixed greens
2 small Asian pears
1 small Red onion
Make dressing, combine first 5 ingredients in a jar with a lid. Add a pinch of black pepper, if desired. Cover; shake to combine.
Blanch snow peas in boiling water until they turn bright green, but are still crisp. Refresh in cold water and drain.
Slice pear, core and cut into sticks.
Combine mixed greens, snow peas, pears and onions in a bowl. Shake dressing; add to salad. Toss together.
6 oz Rice noodles, thai-style
3 Tbsp Vegetable oil
1 lb Skinless, boneless chicken breast (cut into small cubes)
1/4 cup Fish sauce
1/4 cup Sugar
2 Tbsp Gourmet Garden Garlic
2 Tbsp Gourmet Garden Lemon Grass
1/4 cup Peanut butter, chunky style
1 Tbsp Gourmet Garden Chili Pepper
1 cup Chicken broth
1 large Egg (beaten)
1 cup Bean sprouts, fresh
1/4 cup Peanuts, chopped (optional)
1 Fresh limes for garnish (optional)
Soak the Noodles in warm water until soft (10-15 minutes), drain.
In a large skillet, heat the oil and sauté the chicken until golden brown.
Add all of the other ingredients except the egg and bean sprouts; stir together. Cook until the broth has been absorbed.
In a separate pan, cook the egg omelet style then slice into 1-inch pieces. Stir the egg pieces and bean sprouts into noodle mixture.
Serve on a large platter garnished with chopped peanuts and slices of fresh lime.
How will you spend Valentine’s Day this year? Tell us in the comments or tweet @OKMagazine.