Bottom layer: Pad Thai with prawns, mungbean sprouts and cabbage, salad leaf and spring onion decoration.
Top layer: Chocolate pudding with whipped cream and red currants, grilled zucchini slices, homemade beansprout kimchi.
I’ve taken to making mung bean sprouts at home – they grow especially fast and well in the shelf above my fridge, where it’s dark, nice and warm. Experimenting with some different sprouts as well, so expect more sproutiness to show up in my bentos soon!
The grilled zucchini were an afterthought – I was going to put a dumpling in instead but the bento looked so monotonous and colourless to me. So I remembered that I was actually supposed to follow the 4:3:2:1 ratio and added some veggies instead. (There is actually quite a lot of vegetable in the Pad Thai – I “stretch” the noodles with thinly sliced cabbage to make it healthier – but you can’t see it.)
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