Thai Inspired Noodles

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Grateful to Ruth Reichl for this recipe. Actually for her whole book, My Kitchen Year, 136 Recipes that Saved My Life. It has been inspiring me to keep busy cooking as we struggle through this rough patch with Daisy’s health.
I’ve adapted the recipe somewhat. She actually encourages people to do that with her recipes, so I felt comfortable taking her at her word.

Ingredients:

8 ounces rice vermicelli
(or thin flat rice sticks)
1/2 pound 26-30 count shrimp, peeled and deveined
1/2 pound ground pork
4 scallions
1/4 cup Asian fish sauce
2 limes
1/2 cup peanuts, crushed into tiny pieces
Sriracha sauce
3 cloves garlic, smashed and minced
1/4 cup sugar
1/4 cup white (or unsweetened rice wine) vinegar
2 eggs
red chile flakes  (or Sambal Oelek)
canola (or peanut) oil

Method:
Prepping everything ahead of time and having the ingredients next to your hot pan will make the actual cooking go smoothly and well.

1. Soak the rice noodles in hot water according to package directions until softened. Drain and set aside.
2. Dry shrimp and set aside.
3. Dice the white parts of the scallions. Slice the green parts and shred into confetti.
4. Mix the sugar, fish sauce, vinegar, and the juice of one lime. A small measuring cup or jar works well for this. I added about a teaspoon of Sambal Oelek to spice things up, but that’s totally optional.
5. Whisk the eggs and set aside. Have the ground pork and garlic ready to add.

The actual cooking happens fast.

6. Heat a wok or large skillet. I used my paella pan. Add about a tablespoon of oil. Cook the shrimp until they turn pink. Remove to a waiting platter.
7. Add a bit of oil if needed and cook the beaten egg. Remove to the platter with the shrimp.
8. Add a little more oil. Toss in the white part of the scallions and the garlic (and a couple of shakes of red pepper flakes if you didn’t add the Samba Oelek to the seasoning liquid.)
9. After about 30 seconds, add the pork and cook until no longer pink.
10, Add the noodles. Toss to combine. Add the fish sauce mixture. Keep tossing until everything is coated. Cook until sauce is absorbed. About 5 minutes.
11. Add the shrimp and the eggs, and shredded green parts of the scallions, continuing to toss until everything is combined.
12. Garnish with crushed peanuts and serve with wedges of lime and Shiracha, if anyone wants extra heat.

 

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About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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