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« Touzan - Home to Devilishly Good Food and Ambiance | Main | Mai Pham+Chai Siriyarn+Peanuts+Lime+Tofu+Cilantro = Pad Thai »

Wednesday, March 10, 2010

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Paula

What I have discovered about gluten-free cooking (which, in our household, needs to be only Wheat-free) is that we are nudged to become more creative in the kitchen. Last night, along with a light chili, my husband served Vermicelli Green Bean Thread noodles....I still haven't a clue what these noodles are, but they were delicious and pretty and they shimmered. Somehow I doubt that they are made from exactly what I think of as green beans, but that's what was listed as the only ingredient. So, what kind of noodles did you use to make the Pad Thai?

Sally

I noticed they saved the best for last on the show! So glad your amazing palate is getting the recognition it deserves.

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