thai

Influenced by several Southeast Asian cultures, Thai cuisine is some of the tastiest food for a takeout lover. The tradition of Thai food packs a ton of flavor, but if you're not careful, it can pack on the calories too. But there are foolproof techniques to help you order Thai right tonight.

1. Bring on broth-based soups: Not all Thai soup is created equally; many recipes call for coconut milk. While it's creamy and delicious, coconut milk is loaded in saturated fat. Be sure to ask what the base of your soup is, and always choose a broth-based dish when possible. I'm partial to tom yum soup, with its hot-and-sour broth made from lemongrass, galangal, kaffir lime leaves, chilies, and lime juice.
2. Think fresh, not fried: Fried egg rolls are just not worth the order. What's actually packed into these treats may not seem that bad, but being fried in heavy oil changes the situation. Luckily, there are plenty of alternatives to satisfy your taste buds; go for fresh spring rolls or a plate of grilled chicken satay.
3. Go veg for the night: Cutting calories with takeout food can be a laborious process since you're not sure about every ingredient going into the mix, but cutting out meat is an easy way to create a lighter dinner that still offers all the flavors you love. Just make sure to request soft tofu, since many restaurants fry the meat alternative before putting it into a dish.

Keep reading for three more techniques to healthier Thai takeout food.

If you've never been exposed to tasty Thai cuisine, the time to check it out is now. Thai food is known for its spicy, seductive flavors influenced by Chinese traditions, beautifully blended with other cuisines from Southeast Asia including Burmese, Laotian, and Cambodian food. One size does not fit all when speaking about traditional Thai dishes. Vast differences between regions correlate to neighboring states and climate. Interested in learning more about all the tastiness Thai food has to offer? Prepare to salivate as you keep reading.

Inspired by a trip to a local farmers market, Fresh Tart whips up a quick version of a food-stand favorite: the coconut curry Thai omelet.

My son Nathan and I spent our summer Sundays eating our way through Kingfield Farmers Market. We did it last summer too and got in such a fun groove of eating together, visiting with friends, and stocking up on all of our favorite treats for the week.

It's worth noting that it was a much less expensive endeavor last year, when Nathan was around my height and was satisfied with a Chef Shack hot dog. Uh, not this year, not at 6'4" and counting, when he still ate a Chef Shack hot dog, but added their soft-shell crab sandwich, mini-donuts, and Arnie Palmer; Gai Gai Thai curry; Cafe Palmira iced coffee; Foxy Falafel curry falafel with a load of perfect pickles, extra hummus to go; Sun Street Bakery turnovers and sourdough loaf; and Bogart Loves maple-bacon donuts.

I scored plenty of bites, of course, and a good portion of it all we brought home to share with John...but I'm telling you, Sunday became a day for feasting.

So damn cool.

One of my favorites toward the end of the season was Gai Gai's Thai omelet served in a curry broth. On a chilly morning, perhaps after being out too late the night before, that crispy omelet in creamy coconut broth tasted spicy-sublime.

Keep reading for her take on the recipe.

We know you're huge fans of Trader Joe's. Here, resident vegan girla shares her recipe for Thai green curry chickpea burritos. All of the ingredients can be found at your local Trader Joe's.

When we were visiting my sister in Northern California recently, she made us these fabulous burritos. The ingredients are from Trader Joe’s, so I was sure to pick the items up before returning to Trader Joe’s-less Colorado. Taste of Thai makes a green curry paste that could be substituted in with some coconut milk. However, a sub for the Cumin and Chickpea mix also required for the recipe was hard to locate. So if you’re lucky enough to live near a Trader Joe’s, or have a generous relative to send you TJ loot, this recipe is for you. Are you listening, sis?

Keep reading for the uncomplicated and delicious-sounding recipe.

YumSugar Community member Angelica shared this photo of the beautiful vegetable Spring roll presentation at Osha Thai in the Savory Sights group.The rolls are good, but the brown sauce is great. We weren't afraid to ask the server to let us keep the plate to use the sauce after the rolls were gone.

Do you have an image of something delicious that you recently made or enjoyed? If so, be sure to upload it in the Savory Sights group in our YumSugar Community!

While on the island of Maui, I took full advantage of the fact that papayas were local and in season. One morning, I enjoyed the melonlike fruit for breakfast in a straightforward tropical medley, with other South Pacific favorites like passionfruit and starfruit; now, I'm longing to dress it up slightly, perhaps with some cacao nibs and hazelnuts for crunch.

The fruit could've just as easily been shaved or shredded into a savory Southeast Asian salad. Much like mangoes, the papaya can be enjoyed unripe, and adds crunch and sweetness in a toss with fish sauce, dried shrimp, and garlic in the Thai salad known as som tam. Get the recipe for either when you read on.

If you gave the barbecued pork burger recipe a shot yesterday, you may have some leftover ground pork on your hands.

Here's a sweet and spicy salad — lettuce wrap style — that utilizes the weekend's meaty leftovers but won't weigh you down after a beer and BBQ-filled Father's Day.

Get the recipe after the jump.

If you don't cook with lentils on a regular basis, you should start experimenting with them. The small legumes cook quickly, are filling, and can be served with everything from chorizo to arugula. Not to mention they're supposed to help you lose weight!

This recipe combines lentils with sweet potatoes, red pepper, and cauliflower. The exotically flavored dish is seasoned with coconut milk and red curry paste. It's a hearty and healthy vegetarian meal, so get the recipe now and read more

Last night I made an Eastern European-inspired ground sirloin stew with egg noodles, and tonight I'm going to use the leftover beef to make something on the opposite end of the spectrum! I'm craving takeout, but — inspired by my recent successes — I'm going to continue my pattern of preparing Asian foods at home.

Spice up the sirloin with the help of minced garlic, lime, and Asian fish sauce, and wake up your senses with freshly-torn basil and julienned chiles. Complement the fiery protein with a soothing side of milky coconut rice. The result, which is healthier and cheaper than takeout, after the break.