You know how sometimes you wake up in the morning and you really just want cold Chinese food?
And two advils?
Maybe let’s change the subject.
That picture up there is proof that unlike some food network star celebrities, I actually eat the food I cook for all of you.
Also. I barely know how to use chopsticks.
Do they use chopsticks in Thailand? I don’t even know.
I’m sure they don’t make these noodles in Thailand, so we’re not even vying for authenticity at this point. Such a shame.
I made these noodles right before I left for my Sangria date thinking that if “grabbing drinks” really just meant “grabbing drinks” at least I would have some good food to come home to and cuddle with unabashedly.
Well. After three hours and a pitcher of Sangria and not even a speckle of a hint of food, I was in such a state when I got home that I decided 11 o’clock was just too late for dinner.
So I went to bed and woke up craving cold noodles. Funny how that happens.
I also decided that Thai basil is the real and true cure for any and all of my ailments. Especially the bad date blues. It’s really good at fixing those.
Unlike regular basil it has hints of licorice and cinnamon. I got some in my CSA and I’m thinking of growing some on my windowsill. Cause it’s kind of the best thing that’s ever happened to me. Besides you guys.
Before we get onto the recipe, check out the poll in the top right corner of my blog and vote on which sweet potato fry recipe you’d be most likely to buy if you saw it in your freezer section. The tasting last night was a total hit and though there was certainly an almost unanimously obvious winner, I want your input before I make a final decision. Since you can’t taste the fries, here’s a little description of each of them:
Wasabi Ginger – all of your favorite sushi flavors come together in this sweet potato fry and are tied together with a hint of maple syrup. A little sweet, a little spicy, a lot of delicious.
Thai Curry Peanut Butter – picture your favorite peanut sauce from your favorite Thai restaurant smeared all over your favorite vegetable (the sweet potato. Obviously.)
Sweet Potato Pie – sweet potato fries coated in crushed up vanilla meringues, cinnamon graham crackers, nutmeg, ginger and a hint of sea salt. Not overly sweet, these babies have all of the heart-warming flavor of sweet potato pie without all the calories.
Noodles in Thai Curry Sauce
Serves 4, adapted from Deborah Madison’s Vegetarian Cooking for Everyone
1 Japanese eggplant, cut into rounds
2 lb zucchini, cut into half moons
8 oz buckwheat soba noodles
1 1/2 tbsp roasted peanut oil
3 cloves garlic, minced
1 tsp minced fresh ginger
1 onion, diced
15 oz light coconut milk
3 tsp Thai red curry paste
2 tbsp soy sauce
2 scallions, thinly sliced into rounds
1/4 cup Thai basil (or regular basil)
1. Preheat oven to 450. Toss the eggplant and zucchini with a little bit of soy sauce. Place on a baking sheet and roast for 15-20 minutes or until starting to brown.
2. Cook the noodles in plenty of salted boiling water until tender. Drain and rinse well to stop the cooking.
3. Heat the oil in a wok or skillet. Add the garlic, ginger, and onion and stir-fry over high heat until softened, about 2 minutes. Add the coconut milk, curry paste and soy sauce and stir to break up the paste. Add in the zucchini and eggplant. Lower the heat and simmer until everything is well blended, 3-4 minutes. Add the noodles, scallions and Thai basil and toss until coated.
I am submitting this to:
Meatless Mondays, hosted by Chaya of My Sweet and Savory
Maniac Meatless Mondays hosted by Rebecca Jean of Midnight Maniac
Presto Pasta Nights hosted by Debbi of Debbi Does Dinner