Wild Bamboo

wild bamboo

I am a sucker for a good bowl of pad thai. It’s probably one of my favorite dishes ever. As I’ve said, I had the best pad thai I’ve ever eaten at Chaang Thai in West Virginia. But unfortunately, I can’t drive six hours to WV whenever I get a craving. So I have made it a personal mission to find the best gluten free pad thai in New Jersey. So far, Wild Bamboo is the top contender. But it’s not just the pad thai that’s good, everything else is too! They have a pretty decent sized gluten free menu, covering all the bases—appetizers, soups, salads, fried rice, curry, pad thai, “chinese classics,” and desserts. Here you can see the full menu, but you’d have to visit to see the full extent of gluten free offerings, since they aren’t all marked on the main menu. This is one of those places that I was so excited to find, and even more excited to eat at when I realized how delicious the food is! It’s in Pier Village right on the beach—what a great spot to be in! You could spend the day on the beach then pop in and get some lunch or dinner. In the warmer months, they have some outdoor seating so you can enjoy the nice weather with your meal.

lettuce wraps and chicken satay

First up is the appetizers. We ordered the Chicken Satay. So, I’m not really sure what happened, but our waiter said something was wrong or something happened and he brought us Chicken Lettuce Wraps and said the Satay was on the house. We didn’t really understand why, but hey, we got some free food so I won’t complain. The most confusing part was that the Lettuce Wraps weren’t on the gluten free menu, but he assured us that it was gluten free (which was confirmed by the fact that I didn’t feel like I was dying the next day). So the Lettuce Wraps were awesome, I loved them. I think they were even better than  P.F. Changs’ lettuce wraps, which I also love very much. The Chicken Satay was pretty good too. I liked the peanut sauce a lot, but the chicken was coated in some curry flavors, and I’m not a huge lover of curry.

mandarin salad

The first time we visited I wasn’t that hungry, so I got the Mandarin Salad and added grilled chicken. It was so yummy and really refreshing. I loved the little pops of juicy mandarin throughout the meal. The dressing was pretty tasty; it didn’t say what the dressing was in the description of the salad but I think it was the ginger dressing. There are only two things I would like to change about it. First, I wish the chicken was diced rather than sliced, because, as I’ve said before, I like to get a little of everything in each bite, and the sliced chicken makes that hard. Second, if I got this again I would get it without red onions. I’m really not a fan of red onions but I forgot to ask to omit them, and the flavor kind of took over the dish.

pad thai

Now onto the most important part. The moment we’ve all been waiting for. The Chicken Pad Thai! This is some seriously awesome Pad Thai. The flavor is amazing. I wouldn’t change a thing about it. I still have to say that Chaang Thai’s pad thai is better, but this is definitely the next best thing. I think my favorite part about a pad thai (besides the flavor of the sauce of course) is the peanuts on top. It gives it a great crunch and a little contrasting texture. One of the best things about this Pad Thai is that it’s just as good left over. It reheats so well you would think it was freshly made. And I appreciate that in a meal, because that means I can eat it again and it will taste just as delicious!

I’ve also tried their Thai Pineapple Fried Rice, and my dad has gotten the Massaman Curry. I love the fried rice—pineapple in fried rice is one of the greatest ideas ever. It’s just so fantastic. My dad enjoyed the curry, but I can’t really comment on it because I was too focused on my pad thai to try it. Now, they also have some desserts, but I’ve never gotten around to trying them. Usually if I’m in the mood for dessert after my meal, we walk down a couple doors to The Corner Cafe & Bistro for some gelato. Overall, I love Wild Bamboo, and it is now my go to restaurant when I’m craving pad thai!

Have a restaurant suggestion for my next pad thai taste test? Tell me about it in the comments so I can give it a try!

(Also, make sure you like Gluten Free Deliciously on Facebook! 🙂 )

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Recipe: Sesame Noodles!

sesame noodles

About a year ago, I discovered my love for sesame oil. I love it. It makes me sad that I had never tried it earlier. I could have been living a whole life full of sesame oil. Anyway…this recipe brings together my favorite things: noodles, sesame oil, and soy sauce. Man I love Asian noodle dishes; I could live off Asian noodle dishes. This one is one of my favorites, and I make it all the time. The flavors are just so amazing! But I won’t waste time talking about it, let’s just get right to the recipe!

What you’ll need:
(As with a lot of my recipes, I made this just for myself so these amounts are only for one serving)

veggies

  • about 4-6 oz brown rice spaghetti
  • little handful of carrots
  • little handful of broccoli slaw
  • 1-2 thin slices of onion, diced
  • 3-4 sliced of zucchini, cut into strips
  • 1 green onion, sliced
  • about 2 teaspoons minced garlic
  • about 2-3 tablespoons sesame oil (use more or less, depending on your love for sesame oil)
  • as much soy sauce as your heart desires (which for me, is a lot)
  • feel free to add any protein you like—I’ve used chicken which is really good in this
  • sesame seeds for topping

How to make it:

  1. Cook your pasta according to the package.
  2. Add 1 tablespoon sesame oil to a wok or pan. When it’s hot, add your veggies (excluding the green onions and garlic) and cook until soft (if you’d like, you can add a little soy sauce to the veggies for it to absorb the flavor). Make sure you don’t start this step too early, otherwise you might overcook your veggies while you’re waiting for the pasta to be done (yes, I know this from experience). Just plan your time wisely so your veggies and pasta are done at about the same time.
  3. Once your pasta is cooked and drained, add the garlic and green onions to the wok and sauté for another minute or so. Then, add your pasta to all your veggies and add as much sesame oil and soy sauce as desired.
  4. Put it into a bowl, top with sesame seeds, and enjoy!

This recipe is so yummy. It’s definitely one of my go-to meals, and it’s so easy! It’s one more pasta recipe in my pasta arsenal (which, by the way, is very full). For having such simple ingredients, this dish packs a whole lot of delicious flavor. And as usual, feel free to personalize as you like and use different veggies and proteins. I’m so happy that me and sesame oil were brought together. I hope you all enjoy this recipe as much as I do! 🙂

sesame noodles

Feel Good Foods Gluten Free Chicken Dumplings

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If you’re ever wondering what I eat for lunch everyday, probably three days out of the week it’s these dumplings (the other four is most often some form of pasta dish). These things are sooo good, and if you’ve ever tried to find a restaurant that offers gluten free dumplings, you know that it’s almost impossible. Since I’ve been gluten free, this is the only way I’ve been able to get my fill of delicious little dumplings, and I am not complaining. They are so easy to make, and I also added a little step to make them even better!

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There was actually quite a long time that I stopped eating these dumplings. A few months ago, they redesigned the dumplings. When I bought this new version of them and cooked them in the pan as usual, they all got stuck to the pan and fell apart into a pile of mush. From that point on I stopped buying them. However, about a month or two ago I decided to give them another chance. I took extra precautions to make sure they wouldn’t stick to the pan (which means I sprayed that whole pan with a nice thick layer of canola oil before adding the water), and they turned out perfect! Which ended up making me upset that I went so long depriving myself of perfectly good dumplings for one little mushy fiasco. So now I happily enjoy my yummy little pockets of chicken and joy all the time!

So let me get into how they’re made. I start by coating my pan in canola oil first, for reasons I have already mentioned, then add 1/2 cup of water (I usually do a tiny bit more because 1/2 cup doesn’t quite cover my whole pan) and a tablespoon of canola oil to a large nonstick pan and let it heat up. Then add your dumplings and put the lid on the pan. Each box has 9-11 dumplings (could they not settle on a single number??), but I have gotten boxes with 12 (I call them lucky boxes). I cook mine for 10 minutes, and that is technically when the box says you should be done, but I like to do a little more.

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So, the box claims that after sitting in this pan, the liquid will evaporate and the bottom of the dumplings will get brown. This has never happened. So after the 10 minutes, I take the dumplings out and empty the liquid out of the pan. Then I put the pan back on the stove and add some sesame oil to start heating up. Then I put the dumplings back in the pan, and fry them in the sesame oil until they are brown and beautiful. Trust me, this makes them so much better than they would be if you just ate them after the 10 minutes.

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So once your dumplings are browned to your liking, you can plate ’em up and enjoy! Oh, I almost forgot the dipping sauce! Inside the box is a little packet of sauce that you can leave out to thaw while the dumplings are cooking. Now, I love soy sauce, so I add a bunch of it to the sauce that comes in the packet, just because that’s my personal preference. So once you have your sauce and your dumplings all ready, then you can enjoy. And you don’t have to eat them for lunch like I do; you can have them as a side for dinner if you’re having an Asian dish, or as little appetizers at a party. No matter how you eat them, they will be delicious!

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