Love at first bite
Enjoying a great meal is a pleasure we can all experience with a little thought, effort and preparation. My taste buds tend to be quite adventurous so each season I find a new food or combination of foods to try and this winter is no exception. It was love at first bite the first time I tried Thai flat noodles.
Wow! What an exciting change to your old standby spaghetti, rice or soba noodle. Thai flat noodles are served mostly in Thai restaurants although you might be able to find them on shelves in specific retail markets. They are a rice noodle and are often served alongside chicken, tofu or vegetable stir-fry. Thai flat noodles are twice as wide as other rice noodles and have are velvety, rich texture that is subtle enough that it won’t overpower the freshest vegetable stir-fly medley. I’ve found they pair best with sweet, spicy sauces and are absolutely decedent when served chilled.
We’ve all had a love at first bite moment but the experience last longer when we share our stories of food and fancy. It’s no surprise they’re usually the kinds of stories we all end up wanting to sink our teeth into. Try the Thai flat noodle recipe below and let me know what you think!
Ingredients
10 ounces dried flat rice noodles
1/4 cup vegetable oil, divided
2 teaspoons low-sodium soy sauce
1/2 bunch basil
3 cloves garlic, finely chopped
3 Serrano chiles, seeded and chopped
Salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons fish sauce
*3/4 pound beef bottom round steak (pepper steak cut), cut into thin strips
5 green onions, green parts only, thinly sliced
*You can substitute tofu or a vegetable medley for beef
Method
Cook noodles according to package instructions, drain and cool. In a large bowl, mix noodles with 1 tablespoon of the oil and soy sauce. Set aside.
Roughly chop 8 large basil leaves, transfer them to a mortar. Add garlic, chiles and a pinch of salt and grind with a pestle until a paste forms. If you don’t have a mortar and pestle just mince all the ingredients together. In a small bowl, mix the brown sugar and the fish sauce together; set aside.
Heat remaining 3 tablespoons oil in a large skillet. Add garlic-serrano paste and cook, stirring often, for about 1 minute or until fragrant. Season beef or tofu with salt and pepper, add to skillet and cook until brown, approximately 4 minutes. Add sugar mixture, stir and let cook for 1 to 2 minutes more. Add noodles and toss until heated through, add 2 to 3 tablespoons water if it appears dry. Once heated through, remove from the heat and add remaining basil leaves. Toss again until lightly basil wilts. Enjoy!
Wow! What an exciting change to your old standby spaghetti, rice or soba noodle. Thai flat noodles are served mostly in Thai restaurants although you might be able to find them on shelves in specific retail markets. They are a rice noodle and are often served alongside chicken, tofu or vegetable stir-fry. Thai flat noodles are twice as wide as other rice noodles and have are velvety, rich texture that is subtle enough that it won’t overpower the freshest vegetable stir-fly medley. I’ve found they pair best with sweet, spicy sauces and are absolutely decedent when served chilled.
We’ve all had a love at first bite moment but the experience last longer when we share our stories of food and fancy. It’s no surprise they’re usually the kinds of stories we all end up wanting to sink our teeth into. Try the Thai flat noodle recipe below and let me know what you think!
Ingredients
10 ounces dried flat rice noodles
1/4 cup vegetable oil, divided
2 teaspoons low-sodium soy sauce
1/2 bunch basil
3 cloves garlic, finely chopped
3 Serrano chiles, seeded and chopped
Salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons fish sauce
*3/4 pound beef bottom round steak (pepper steak cut), cut into thin strips
5 green onions, green parts only, thinly sliced
*You can substitute tofu or a vegetable medley for beef
Method
Cook noodles according to package instructions, drain and cool. In a large bowl, mix noodles with 1 tablespoon of the oil and soy sauce. Set aside.
Roughly chop 8 large basil leaves, transfer them to a mortar. Add garlic, chiles and a pinch of salt and grind with a pestle until a paste forms. If you don’t have a mortar and pestle just mince all the ingredients together. In a small bowl, mix the brown sugar and the fish sauce together; set aside.
Heat remaining 3 tablespoons oil in a large skillet. Add garlic-serrano paste and cook, stirring often, for about 1 minute or until fragrant. Season beef or tofu with salt and pepper, add to skillet and cook until brown, approximately 4 minutes. Add sugar mixture, stir and let cook for 1 to 2 minutes more. Add noodles and toss until heated through, add 2 to 3 tablespoons water if it appears dry. Once heated through, remove from the heat and add remaining basil leaves. Toss again until lightly basil wilts. Enjoy!
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