The word Eurasian means a combination of European, or European American, and Asian cultures. When I made this recipe I was trying to create crispy-crunchy Brussels sprouts that had an emphasis on Italian flavors. My decision to use Pad Thai rice noodles seemed like just the perfect and unexpected accompaniment to the dish. Additionally, the rice noodles are gluten-free so, in my mind, a winner!
You can serve the Brussels Sprouts on their own as a side dish or mixed with traditional pasta but I would strongly suggest you first try using rice noodles.
I went light on the red pepper flakes, which can be adjusted to individual taste. I used the CHICKENLESS Better than Bouillon however the vegetable variety would also work great.
This dish also works great for leftovers but I recommend adding a splash of water and a drizzle of olive oil before reheating.
Tofu is amazing! However, not by itself. To me, the stuff straight out of the package is somewhat disgusting. It deserves to be baked, fried, broiled, sauteed and blackened.
I love garlic but when cooking with it there is a fine line between getting it crispy and burning it. Make sure to keep the heat at a medium-high temperature and be sure to keep stirring it when cooking.
I had some fresh basil and cilantro that on hand so I decided to toss it in the rice. The result was YUM!
I really love certain types of food and Thai dishes are at the top of my list. I decided to combine everything I love into one meal but kept each side separate and allowed guests to build their own bowls.
Feel free to experiment with veggies and toppings of your own, the key is in using fresh basil and coconut rice. The rest is simply up to your individual taste and creativity!
Some of my guests do not like spicy food but I would definitely recommend adding a bit of red pepper to the peanut sauce to give it a little “kick”.