Disease Proof

Eating to Live on the Outside: Thai Kitchen

After a week of rest and relaxation the swelling on my forehead has finally gone down. If you forgot why I was repeatedly bashing my head against the wall, please, revisit last week’s Eating to Live on the Outside: Indigo Joe's. How people can eat that much cheese, bacon, and ranch dressing is beyond me. Good thing today’s restaurant is way more Fuhrman-friendly. I’m not sure I could take back to back standard American restaurants—ouch!

So, how do I know Thai Kitchen is Fuhrman-friendly? Well, I’ve eaten there! I’m a big fan of Thai food. And if you’ve ever eaten Thai, you know most dishes are loaded with a variety of vegetables. Which beats the pants off of salads topped with bacon or deep-fried green beans. Okay then, time for a little change in protocol. Usually I talk about what I might order if I found myself dining at one of these restaurants. But, since I’ve actually eaten at Thai Kitchen, I’ll tell you what I have ordered.

As I’ve mentioned before, I don’t eat out very often, once maybe twice a month. So when I do, I tend to stick with what works. In my case it’s the Pad Kra Tiem. This is pretty much my go-to dish. And I only order it veggie-style, which means it’s prepared with sautéed garlic, onions, baby corn, carrots, broccoli, tofu, and white pepper. It’s very tasty and they don’t over cook the vegetables. To be honest, most of the time the veggies are still a little raw, which is fine by me—veggies al dente! Okay, now I know what you’re saying to yourself, “What about what it’s cooked in? That stuff can't be good for you.” You know what? I’m not going to argue with you on that one and that’s why the cooking mixture or sauce is my concession—a concession I can live with.

That’s pretty much the way I approach Thai Kitchen. I know that it’s not perfect, but every dish—even the ones with noodles and meat—come with lots of vegetables, and, the portion sizes are perfect. So, as a person that doesn’t eat out a lot, I can live with this tiny shortcoming. In my opinion a big part of Eating to Live is allowing little moments where you can let yourself off the hook. And I hardly think a steaming plate of veggies with a little brown sauce is worth beating yourself up over, especially if you practice nutritional excellence 99% of the time.  What do you think?

Now before I pinpointed my standby dish, I used to graze the menu. In the past I’ve ordered the Pad Preow Wan, which comes with pineapple, bell peppers, baby corn, celery, cucumbers, and tomatoes. And it’s all sautéed in sweet & sour sauce. Not a bad meal, but, I’m not the biggest fan of sweet & sour, so that one didn’t last. I’ve also given the Pad See Eue a whirl. It’s a pretty basic dish, made with stir fried broad rice noodles, Chinese broccoli, and soy sauce. Again, I realize the concessions here. The rice noodles are nothing more than refined grains and the soy sauce is loaded with salt. Needless to say I only ordered this once.

The first dish I ever tried at Thai Kitchen was the Pad Thai. In fact, this was well before my DiseaseProof days, meaning I was still a standard American dieter. The Pad Thai is prepared with sautéed Thai noodles, shrimps, eggs, crushed peanuts, scallions, bean curd, and bean sprouts. Definitely a few concessions there! Don’t worry, I haven’t ordered the Pad Thai in years.

Okay, now I’m giving you a homework assignment. Check out Thai Kitchen’s menu and pick a dish you’d like me to order. Try to select one that I haven’t already tried and post it in the comments. Then next time I’m at Thai Kitchen I’ll give it whirl and I promise I’ll tell you all about it. Oh, please no spicy dishes. I’ve got a wimpy stomach and I don’t really feel like blogging from the fetal position. Well, what are you waiting for? Get to work on that menu!  And remember, you can always email us your Eating to Live on the Outside story at diseaseproof@gmail.com.
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