Saturday, March 30, 2013

Enjoying the crunch of fresh vegetables

Three out of four dishes we enjoyed last weekend at Wondee's Fine Thia Food and Noodles in Hackensack came from its Vegetarian Menu, including sauteed tofu with fresh basil leaves, onions, scallions and fresh chili (Kraprow Tofu, $11), above.

Crispy tofu goes into a refreshing salad with shredded carrot and fruit, all dressed with lime juice and chili paste (Yum Rod Pedt, $10), above. You can wrap the salad in lettuce leaves.

Steamed jumbo shrimp with crunchy broccoli in a sweet-and-sour chili sauce comes from Wondee's regular menu. The dish is called Koong Lard Prig ($17).

This soup, filled with crunchy cabbage and other vegetables, is a vegetarian version of a spicy shrimp-and-mushroom soup on the regular menu. Thome Yum Vegetable is $3.50.

We have been ordering almost all of our takeout dishes from Zen Kitchen in Teaneck made with fresh garlic, avoiding the ubiquitous brown sauce, which is filled with sodium. Here, Sauteed Mixed Vegetables with Fresh Garlic ($7.95) is served over brown rice, which is provided at no extra charge. Wondee's charges $2.50 for a small bowl of brown rice.

Bean Curd with Vegetable Country Style from Zen Kitchen ($7.95).

Wondee's Fine Thai Food and Noodles, 296 Main St., Hackensack; 201-883-1700. BYO, free parking in rear lot. No delivery. Closed Mondays.

Zen Kitchen, 1443 Queen Anne Road, Teaneck; 201-837-7322. Delivery charge is $1.50.

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