Yesterday was the three year anniversary of my stepfather’s passing, so my mom took the day off from work and we had dinner together that evening. In the past we’ve gone to Stella’s, which was one of their favorite hangouts. This year she wanted me to try a restaurant they used to frequent, Nu Thai Bistro. At first I wasn’t sure because I wanted to stuff my face with fried food, but then I remembered: Spring Rolls!!!
One cool thing about Nu Thai Bistro is they were willing to veganize some of the dishes for us (maybe all of them, but we only asked about a few :)). We started with Tom Kha soup without the fish sauce.
The soup is made with coconut milk and hot & sour broth, plus lots of veggies, and served in this cool bowl over a flame – click the picture to see the soup bubbling!
Next, mom went healthy and got the Steamed Vegetable Spring Rolls filled with steamed Thai noodles, carrots, string beans, bean sprouts, lettuce, and basil.
I got my fried food fix with the crispy Vegetable Spring Rolls with clear rice noodles, carrots and cabbage. Both appetizers were served with a delicious sweet & sour sauce.
Mom ordered her favorite, Pad Ped, made with red and green peppers, eggplant, mushrooms, onions and coconut milk in a red curry sauce, served with rice.
I went for extra protein with the Peanut Curry Noodle: rice noodles with tofu, white onions, green and red peppers, and Thai curry sauce with coconut milk and peanut sauce.
I’m sorry to say we were too full for dessert, but happy to tell you the Mango Sticky Rice with Coconut Milk is vegan! I may stop in to Nu Thai Bistro some time just for Jasmine tea and dessert.
What’s your favorite vegan Thai dish?