I was hungry, but since I’m trying to do this anti-yeast diet thing, I couldn’t just grab my normal go-to quick breakfast (bagel or cereal).
I sort of wanted something Thai-ish, but we’re saving money and Linc’s got a cold, so I’m not gonna go out hunting for Pad Thai (besides, we live in Little Poland… no reliable Thai that I’ve found yet). Instead, I searched online for a recipe that sounded good and used what we had on hand. Lot of close but no cigar.
So I made something up. It was so good, I wanted to remember it.
Soak a pound of thin rice stick noodles in hot water, while a second pot starts boiling water. Set timer for 15m.
Chop up veggies (I used three heads of baby bok choy) and saute in 1T oil; add a bit of toasted sesame oil too. Peel, crush and add 4 cloves of garlic. Grate in about 2T ginger. Cook on low while you finish dressing. I mean, MAKING the dressing. I’m already dressed. Sheesh.
In a nice big bowl with a cover (you’re gonna put it in the fridge), whisk a can of coconut milk, about half a cup of broth (I used chicken, but if you just used water or vegetable broth, this could be vegan), about 4T of Sriracha red chili sauce, about half a cup of peanut butter, the zest and juice of a lime, 2T rice vinegar, 2T soy sauce, and 2T brown sugar. Whisk it all up. Taste it and add whatever is missing (I think I could have used fish sauce instead of soy sauce).
Did you get that all done before your timer dinged? Nice. You’re much more dextrous that I am. When your timer dings, pick up your soaked rice noodles and put them into the pot with the (hopefully by now) boiling water, set your timer for 2 minutes. DO NOT WANDER AWAY! Overdone rice sticks are sad, sad things. Taste your noodles and yank ’em if they seem done before 2m. Drain in a strainer (cos if you use your colander with the slits, you’ll lose a buncha noodles).
Toss noodles, dressing, and veggies all together. You could wait until it’s cold, but I’m scarfing it as-is. Yom!