{"id":11781,"date":"2017-09-06T05:00:00","date_gmt":"2017-09-06T12:00:00","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=11781"},"modified":"2017-11-12T12:24:42","modified_gmt":"2017-11-12T20:24:42","slug":"thai-fish-stick-noodle-bowls","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/thai-fish-stick-noodle-bowls\/","title":{"rendered":"Thai Fish Stick Noodle Bowls"},"content":{"rendered":"

This post is sponsored by Dr. Praeger's<\/a>. Thank you for supporting the brands who keep The Kitchen Paper alive!<\/em><\/p>\n

\"Thai<\/p>\n

I've been eating a lot<\/em> of noodle bowls. Or, as Marc and I call them, noodley bowls. I figured google might not be as into \"noodley bowls\" though, so here we are. NOODLE BOWLS. I posted about my go-to noodle bowl<\/a> almost two years ago, then shared a steak\/fennel version<\/a>, and have pretty much been eating some variety of noodle bowl regularly ever since.<\/p>\n

\"Thai<\/p>\n

The best thing about these bowls is THE DIVERSITY! You can add different veggies to make them completely new, which helps if you don't want to eat the literal same dish every single day. For this one, I wanted some FISH - so I chose Dr. Praeger's Thai Crusted Fish Sticks<\/a>. Going in the Thai vein, I decided to add a veggie I associate with Thai food: red bell peppers! They remind me of Thai curries, and I almost never actually cook with them. From there, I did the normal rice noodle bowl situation, adding herbs, peanut sauce, crunchy peanuts, and more veg. SO TASTY!<\/p>\n

\"Thai<\/p>\n

Looking for more bowl inspiration? This month, Dr. Praeger's is hosting a #BowlBoss competition! Check out Dr. Praeger's Bowl Boss page<\/a> and follow Dr. Praeger's Instagram<\/a> for a new bowl recipe every day in September - plus the chance to win a $1,500+ prize pack with everything you'll need to be a #BowlBoss. Heck yeah!<\/p>\nPrint<\/a><\/span>

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