Thai Food... you can do it

Amidst my grilled cheese and cupcake frenzy, I did find time to make some amazingly delicious Thai food. If you've never eaten Thai, don't be afraid to try it. I always describe it as the healthier version of Chinese, and who doesn't love Chinese. And who doesn't hate feeling like absolute crap after you eat it all. Thai food is just as pricy as Chinese but without that "I'm laying on the couch for the rest of the night and never eating again" feeling.  If you're eating Chinese for dinner, plan on having a romantic date night with your couch and  if you're lucky, your bathroom.

In my town, we have tons of Thai restaurants to choose from. They just popped up all of a sudden and haven't stopped. Thai food is not overly loaded with a lot grease and oil and typically uses fresh ingredients that all blend together to create a harmonious dish hitting on each taste sense...salty, sour, sweet and spicy...and delicious!

I've made Thai noodles lots of times and usually make a peanut sauce, with peanut butter. That's the only way I could introduce it to my husband who is obsessed with peanut butter. I happen to have a can of real coconut milk which I used for cupcake frosting recently. I've always got some veggies on hand, fresh and frozen.  I used cabbage in this recipe because I had some, but would have preferred bean sprouts. My grocery store does not sell them anymore for some reason!  Carrots, check. Soy sauce, check. Chicken, check. This dish could be made with shrimp as well or even without meat.  Traditionally, rice noodles are used but at almost $7 per tiny little package, I'll make do with veggie noodles for $1.00.  Here's what I did...and devoured.


Thai Coconut Curry Noodles
Serves 2 with leftover for lunch the next day

Quarter of a head of cabbage, shredded
Cup of broccoli, mine was frozen
1/2 cup shredded carrots
1 clove of garlic, minced
1/4 cup of chicken or beef broth, I used beef
1/4 cup of coconut milk
Curry powder, use to taste
1 tsp Fish sauce
1 tsp Soy sauce
1 big chicken breast
1/2 package of noodles, I used Ronzoni Garden Delight Fettuccine
Fresh Cilantro
Lime
Olive oil
Siracha Chili Sauce, to taste

Get a pot of water boiling to cook your noodles. Don't forget to add some salt to the water for added flavor.

Meanwhile, cut your chicken into chunks and cook in a lightly oiled pan over medium heat. Stir frequently to get the chicken to cook on all sides.

While your chicken is cooking and your water is heating up, prep your veggies. I used a grater to shred my carrots. I chopped my cabbage into long, skinny pieces. I opened my bag of frozen broccoli.

Your water should be boiling by now, so cook according to directions or al dente.


Once your chicken is done, put in on a plate and set aside. I usually drain some of the excess juices from it.

Drizzle a little bit of olive oil in the pan, I used the same one as the chicken since it was cooked. Add your cabbage and your carrots. Cover and let cook for a few minutes while you stir your noodles, mince your garlic and chop your cilantro. Just the leaves, no stems.

 

Stir the cabbage and carrots around. Add your broccoli. Add your spices and liquids too. Last add your garlic and chopped cilantro.

The noodles should be done by now so strain those.

Add your cooked chicken back into the pan with the veggies and combine well. Lower the heat and let cook together for another few minutes, no more than five.

Once it's all done, combine your noodles and chicken n' veggies in a large bowl. Top with some more fresh cilantro and serve with some lime wedges. This dish tastes a million times better with lime wedges.

Enjoy not feeling like dogshit.

You're welcome.