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Tuesday, August 7, 2012

Recipe: Thai Noodles

I'm on a roll! I made two meals in three days that were restaurant quality. I'm convinced that ANY person, ANYwhere can cook a restaurant quality meal three times a week with practice, patience, and organization. So, with some help from a VegNews' bare minimum video recipe, my own Thai taste buds, and a friend who has cooking experience(She graciously typed up the recipe), I created and devoured this meal a few nights ago. Please do yourself a favor and try this recipe. For years I've been a Thai food fanatic and couldn't fathom making any at home. But alas, I did and it was AMAZING!!

Thai Noodles
  • 4 to 5 oz. thai noodles (thin)
  • 2 cups vegetable broth
  • ¼ cup soy sauce
  • 2 Tbsps. rice vinegar
  • 2 Tbsps. peanut butter
  • 1 tsp. chili paste
  • Honey or raw sugar (to taste)
  • 2 cups mixed vegetables, sliced (mushrooms, onions, green pepper, water chestnuts, etc.)
  • 1 Tbsp. ginger, diced
  • Cooked shrimp or salmon (optional)
    1. Heat skillet over medium heat; whisk in broth, soy sauce, vinegar, peanut butter, paste.
    2. Spread out noodles in sauce; add veggies, ginger.
    3. Simmer over medium heat until noodles, veggies are tender, sauce thickens (about 10-to-15 minutes).
    4. Stir in seafood; serve.

Salad Dressing
Mix equal parts olive oil and rice vinegar with a dash of salt, pepper, and all spice. Mix and pour.

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