How about Thai for dinner!!! No need to order out, make is yourself!!
I am not the most experienced cook but I love to try to make my fave city dishes out here in the country!
What you will need to serve 2-4 plates:
- 8 ounces dried rice noodles
- 1/4 cup seafood sauce
- 3 cups of chicken or beef broth (get the low sodium kind)
- 3 tablespoons rice wine vinegar (or simply white vinegar)
- 3 tablespoons brown sugar
- 1/4 pound peeled and de-veined raw shrimp, chicken, beef, or pork (or a combination)
- cayenne powder or Sriracha sauce (AKA Rooster Sauce)
- 3 tablespoons peanut oil or Olive Oil
- 2 tablespoons minced garlic
- 2 large eggs
- 2 cups bean sprouts
- 1/2 cup chopped green onions mixed with 1/2 cup minced fresh cilantro
- 1/2 cup chopped roasted unsalted peanuts
- 2 Limes quartered
How much time it will take:
With prep 2 hours
Cost:
$30-$35
Heres how you put it together:
1. In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain. (some brands of noodles you do not have to soak first, so read the directions) Try not to over soak the noodles! they will become very mashy by the time we are done.
2. In a small pot, combine the broth, fish sauce, vinegar, sugar, and stir until the sugar dissolves. Heat through on medium. Add either Cayenne powder or the Sriracha Sauce to taste (depends on how hot you want your final product to be).
3. In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic (If you really want it to zing add half a diced jalapeno), and cook, stirring, for 30 seconds. Add your meat, season with pepper, salt, and garlic powder, and cook through. (can also add dried red chili pepper flakes) Transfer to a plate and cover to keep warm.
4. Add the eggs and cook, stirring, until just set, about 45 seconds. Add a ladle full or more of the fish sauce mixture, and noodles, and cook, stirring, until warmed through, and there is no excess broth in the pan. Repeat till all the sauce and noodles are in the wok.
5. Add the meat back in, mix (tongs are handy at this point), and cook for 30 seconds. Add your bean sprouts. Cook for an additional 30 seconds. (If seems dry, can add more of the broth, just make sure to cook until there is no extra liquid in the pan).
6. Transfer to a serving platter and top with the cilantro/green onions and peanuts, serve with slices of the lime.
Notes:
**If you do not want to use oyster or fish sauce, substitute in a couple of tblspn of soy sauce in broth instead.
**You can pretty much add any veggies you want to this dish and it’s delish. I recommend keeping it simple though with diced carrots, celery, water chestnuts, or bamboo shoots. (Broccoli tends to not mix as well with the fresh cilantro and green onion flavours)
**If some people do not like it at all spicy, then simply serve it with the Sriracha sauce on the side (instead of in the broth), so anyone can add the heat to their individual plates.
** I cooked my noodles WAY to long and by I was done cooking the dish they where very mushy!! so watch it carefully!!
**I also forgot to add Bean Sprouts,Lime, and any extra veggies in the dish in pictures.
I hope you try it and tell me how it worked for you!! Did you substitute any ingredients?
Do you have a tip thats work for you? Leave a Comment below!!!
OX Liz
P.S. Your house will smell AWESOME!! while your cooking!!
