Nothing makes you realize how out of shape you’ve become quite like stir frying the day after a Body Pump class.
My shoulders/elbows/places-I-didn’t-realize-could-hurt-but-do will never be the same.
Okay, prrooobbaaabblllyy they’ll feel better in a day or two.
But until then…
…Thai noodle me, please? I need it.
For those of you who don’t have lactic acid buildup/I’ve-become-a-lump-from-writing-my-thesis problems, making this is going to be SO EASY. Like, order takeout easy. But easier.
All you need to do is prep your veggies, soak your noodles, whisk your sauce, and STIR!
Stir, stir, stir until you can’t stir no more. (<–Literally, for some of us.)
Then slurp those sweet salty savory spicy noodles while standing over the wok like nobody’s watching.
I won’t tell if you don’t.
These are based off of my current favorite Thai noodle recipe, pad kee mao. Think of it as a spicier version of pad see ew. I couldn’t go full out on the spice because the.boy was eating it, but feel free to add chilies/extra sriracha until your taste buds fall off. That seems like the authentic way to do it.
- 14 oz wide rice noodles
- 6 tbsp soy sauce
- 3 tbsp dark sweet soy sauce (kecap manis)
- 1 tbsp rice vinegar
- 3 tbsp safflower seed oil
- 6 cloves garlic
- 1-2 bird's eye chilis, minced (or more to taste)
- 1 onion, diced
- 5 green bell peppers, thinly sliced
- 8 oz tofu, cut into ½-inch cubes
- 2 oz basil
- Bring 4 cups of water to a boil. Stir rice noodles into boiling water and then remove from the heat. Let sit for 8-10 minutes, or until tender.
- Meanwhile, whisk together the soy sauce, kecap manis, and rice vinegar in a small bowl. Set aside.
- Heat the oil in a large wok over high heat. Add the garlic, chilis, onion, and pepper to the pan. Saute for 5-6 minutes, or until peppers are just tender. Stir in the tofu and saute for another 2-3 minutes Stir in the sauce and noodles, tossing to coat the noodles and combine the ingredients. Cook until the noodles are coated and take on a slightly charred flavor from the hot wok. Toss in the basil and serve immediately.
More Thai food at home!
From Around the Web:
Thai Pizza with Zucchini and Pickled Onions from I Heart Naptime
Thai Sweet Potato Nachos from Oh My Veggies
Thai Spiced Pumpkin Soup from The Roasted Root
Thai Tea Semifreddo from A Cozy Kitchen
Thai Stuffed Sweet Potatoes with Red Curry Peanut Sauce from With Food + Love