My best friend in high school was from Thailand, and back in those pre-gluten-free days, she used to take me to a variety of authentic Asian restaurants (the kind that was fueled on community knowledge and where I’d be the only blonde person in the restaurant). Of course, that was back in the days before the internet was widely available and if you wanted to find a restaurant you looked in the Yellow Pages. Man, I feel old.
When I went gluten-free 9 years ago, there weren’t restaurants with gluten-free menus, and when they first started coming out, they weren’t good and often weren’t safe. So I got out of the habit of dining out and/or trying different ethnic cuisines.
Thankfully, today, not only are there many restaurants with safe gluten-free menus, there are also many prepared gluten-free meals that span a wide range of cuisines.
When looking through the range of Tandoor
Tandoor Chef does not disappoint. The noodles are so incredibly flavorful, and because the spices and veggies are in big chunks, each bite is slightly different. Scallions, tamarind, garlic, and ginger are just a few of the flavors enhancing this meal. What really surprises me is how moist the chicken is. If I didn’t know better, I would not believe it had been frozen. The peanuts and bean sprouts complement with a little crunch.
One of the great things about Tandoor Chef is that they are part of the Non-GMO Project. 4 minutes to cook, super tasty, and non GMO? Definitely a winner in my book.