Рецепт Thai Style Noodles
When I’m looking for a Thai-ish meal to make at home, I always default to this recipe. It is one of the first recipes I ever blogged and one of my most frequently re-made recipes (and to think that old horrible picture remains. Shame.).
But my quest to use up and oddball (for me, anyway) ingredient that ended up persisting in my refrigerator led to a new Thai style noodle recipe – one that I may like even better.
The idea of thinly slicing cabbage and sauteing them until soft to mimic the rice noodles was my idea. I love it because it seamlessly ups the veggie content in our dinner and bulks up our portion without adding too many additional calories.
Are you curious about the ingredient I was trying to use up when I put this meal on our menu? I swear you’d never guess it from these photos. The Omnivore still has no idea that this classically American condiment provided such a delicious Asian taste.
Wait for it.
Ketchup.
How unfortunate. Instead of trying to rid my life of a bottle of ketchup my husband bought when he had a craving for hot dogs, I am sure I’m going to be finding myself keeping this ketchup on hand just so I can make this dish. I see myself adding snow peas, green beans, or meats as proteins and creating variations of this delicious meal many times in the future.
One Year Ago: Zucchini, Onion, and Bell Pepper Tart
Two Years Ago: Raisin Walnut Whole Wheat Bread
Thai Style Noodles (sauce adapted from the Healthy Cookbook)
Ingredients
- 7 ounces rice noodles, soaked in hot water for 10 minutes
- 2 cups shredded green cabbage
- 3 scallions, sliced
- 2 eggs
- 1/4 cup diced red onion
- for the sauce
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 1 T sugar
- 1/2 tsp minced ginger
- 2 cloves garlic, minced
Instructions
Whisk together all sauce ingredients.
Saute cabbage in a large frying pan or wok until tender, about 8 minutes.
Add sliced scallions.
Remove from heat and toss with soaked rice noodles.
In a nonstick pan sprayed with cooking spray, cook two eggs until yolk is firm. Cut into small pieces on a cutting board.
Return noodle and cabbage mixture to heat.
Toss in egg pieces.
Add sauce and stir fry until warmed, thoroughly mixed, and rice noodles are tender.
Top with sesame seeds and red onion.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4