Breakfast was much the same as Day One: I had my NAVI (or New And Vastly Improved) breakfast. And lunch was much the same as Day Two, so I won’t bore you with those details. (Hey, I’m lolling in a drill weekend here, remember? Don’t bother me.)
Dinner, on the other hand, was a little slice of heaven. I had Bangkok Noodles with Spicy Tomatoes – one of our favorites. It’s a little labor-intensive, but well worth it if you have the time. It’s not hard to make. There’s just a lot of chopping.
Here is the finished product:
Well, almost. It’s not nearly as tartly and spicily flavorful if you don’t add these:
Thai food with a twist. I’m swooning just thinking about it and fighting back the urge to go get another plateful. I’m stuffed to capacity, but it’s that good.
Here’s how to make it. I’ve added my notes because I can never follow any recipe exactly. If I were a Camp Half-Blood demigod, it would be my fatal flaw. It’s also the reason I can’t bake for beans. But my cooking usually comes out quite good. In this case, I felt there weren’t enough vegetables so I added more, but feel free to alter things as you see fit. You can also use chicken instead of tofu if, like my husband, your fatal flaw is that there’s never enough meat.
Bangkok Noodles (source: Vegetarian Times, with my edits)
- 1/3 cup vegetable broth
- 1/4 cup coconut milk
- 2 Tbs. soy sauce (Note: gluten-free, of course!)
- 2 ½ tsp. curry powder, or to taste
- Note: I ran out of curry powder, so I made my own:
- ½ tsp. cinnamon
- ½ tsp. coriander
- 1/4 tsp. cloves
- ½ tsp. cumin
- 1/4 tsp. turmeric
- 1/4 tsp. chile powder
½ tsp. cardamom
- 1/4 cup chopped scallions (white and light green parts)
- 1/2 tsp. freshly ground black pepper
- 1 ½ tsp. vegetable oil
- 2 tsp. minced garlic
- 1 Tbs. minced fresh ginger
- 1 small hot green chile pepper, minced (seeding is optional)
- 4 oz. firm tofu, drained and cut into 1/2-inch
- Note: I used 5 oz. because that’s what comes in a package of Nasoya Tofu
1 cup mung bean sprouts
- 2 cups fresh spinach leaves
- Note: I added: one small summer squash, sliced; one small zucchini, sliced, a half a red bell pepper, sliced; one orange bell pepper, sliced
- 6 oz. rice vermicelli, soaked in warm water for 20 minutes and drained
- Note: I used 8 oz. because that’s what comes in a package and rice vermicelli are virtually impossible to divide up. I also boiled it for 3 minutes, then drained because I forgot to soak it. Worked fine.
- In small bowl, mix broth, coconut milk, soy sauce, curry powder, scallions and black pepper. Set aside.
- In large wok
or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds.
- (Note: Add all vegetables except spinach and stir-fry for 2-3 minutes.) Add tofu, and stir-fry 1 minute. Stir in soy sauce mixture, and bring to a simmer. Add
1/2 cup bean sprouts,spinach and noodles, and stir-fry, about 30 seconds. Add remaining bean sprouts, but do not mix into
noodles.Serve with Spicy Tomatoes on the side if desired.
(source: Vegetarian Times, with my edits)
Note: I usually double this recipe to have enough for all the noodles. Double all ingredients except the chile peppers. Add one more pepper if you like things spicy. The tomatoes are fire-breathing spicy.
- 3 small green or red hot chile peppers, seeded
- 1 medium tomato, seeded and chopped (about 1/2
- 3 Tbs. fresh lime juice
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 2 medium shallots, minced
- Note: You can substitute onions in a pinch. Not that I’d know.
- 2 tsp. soy sauce (Note: gluten-free, of course!)
- In medium bowl, combine all ingredients and mix well. Let stand 10 minutes before serving. Tomatoes will keep up to 3 days, refrigerated, in covered container.
And be sure to eat with chopsticks or it’s not really Thai food.
How about you? Do you substitute when you’re cooking? Or do you follow recipes to the letter?