Its Thai New Year or Songkran so "สุขสันต์วันสงกรานต์" (suk san wan songkran) — meaning "Happy Songkran Day"

 Im a big fan of Tilda rice and use their brown rice on a regular basis.  Emma at Wildcard, sent me a couple of packs of their Lime and Coriander Microwave Rice and a recipe to celebrate Thai New Year:

Thai Vegetable Stir Fry with Coriander Rice
Serves 4

Prep time: 10 minutes
Cook time: 10 minutes

2 x 250g packs Tilda Lime & Coriander rice
1 tbsp oil
250g mushrooms, halved
100g soya beans
175g baby corn, halved
1 red pepper, sliced into long strips
2 tbsp Thai Taste Thai green curry paste (60g)
2 pak choi, sliced (235g)
160ml can coconut cream
2 tsp Thai fish sauce
2 tsp toasted sesame seeds (opt)

Heat the oil in a large frying pan and fry the mushrooms, soya beans, corn and
pepper for 3-4 minutes. Add the curry paste and fry for 2-3 minutes. Stir in the
pak choi and fry for 2 minutes. Add the coconut cream and fish sauce, simmer
for 1-2 minutes.
Meanwhile, cook the rice according to the pack and garnish with the sesame
seeds if using. Serve with the vegetable stir fry.

Cooks tip
For a meat option, replace the mushrooms, soya beans and baby corn with
500g minced turkey.

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It was a really tasty stir-fry and the rice was delicious, full of flavour and no artificial taste at all.  Ideal if you are in a hurry or want something really flavourful without too much time in the kitchen.

The Songkran festival (Thai: สงกรานต์, Khmer: សង្រ្កាន្ត; from the Sanskrit word saṃkrānti,^[1] or literally "astrological passage") is celebrated in Thailand as the traditional New Years Day from 13 to 15 April. It coincides with the New Year of many calendars of South and Southeast Asia.

The date of the festival was originally set by astrological calculation, but it is now fixed. If these days fall on a weekend, the missed days off are taken on the weekdays immediately following. Songkran falls in the hottest time of the year in Thailand, at the end of the dry season. Until 1888 the Thai New Year was the beginning of the year in Thailand; thereafter 1 April was used until 1940. 1 January is now the beginning of the year. The traditional Thai New Year has been a national holiday since then.

Songkran has traditionally been celebrated as the New Year for many centuries, and is believed to have been adapted from an Indian festival. It is now observed nationwide, even in the far south. However, the most famous Songkran celebrations are still in the northern city of Chiang Mai, where it continues for six days and even longer. It has also become a party for foreigners and an additional reason for many to visit Thailand for immersion in another culture. (source Wikipedia)


 See what the Thai people get up to for their New Year celebrations:

 Songkran festival: new year in Thailand and Myanmar marked with water fights

 Many thanks to Emma at Wildcard and to Tilda for the rice. 

 This months Sweet Heat challenge  at Vanilla Clouds and Lemon Drops is Spicy Thai Food, so Im entering this stir fry.

 

Heres the thing: these pictures are the worst. I took this at 8 PM last night in my kitchen with absolutely no natural sunlight, not that Id know what it even looks like anymore seeing as we had a BLIZZARD YESTERDAY!!! But I digress. These pictures are the worst.

Theyre the worst because this meal is the best, and the truth is no image could capture how delightfully delicious my paleo take on pad thai is. 

Heres the other thing: forget what you know about spaghetti squash. Any time you need a grain-free "noodle," just use a vegetable peeler on some squash and carrots, boil them in some water just as you would real pasta, and then voila! The BEST pasta replacement Ive tried yet.

1. In a medium saucepan, heat coconut oil over medium heat. Add garlic and ginger and saute for a a minute or two until the oil is fragrant and the garlic and ginger are softened.

2. Add almond butter, fish sauce, coconut aminos, vinegar, oil, honey, lime juice, and coconut milk and whisk until incorporated and smooth. Season with salt and pepper to taste. (If the sauce is too thick, add more coconut milk; if its too thin, add more almond butter. You can also play with the seasonings like fish sauce and coconut aminos until the flavor is the way you like it!)

3. Bring a large pot of water to a boil--salt the water.

4. Using a vegetable peeler, peel the vegetables into wide "noodles". Add them to the boiling water and cook for about 2-3 minutes, or until the "noodles" are tender. 

5. Drain noodles and toss them with almond sauce that youve made. (Use as little or as much as you prefer.)

6. Top with sliced chicken breast, green onion, almonds, and fresh lime wedges and serve.