Thursday, June 7, 2012

Thai Noodle Dish

Thai Noodle Dish
(2 servings)


1 tbsp. Extra Virgin Olive Oil
½ cup Yellow Onion, thin sliced top to bottom
4 cloves Fresh Garlic, pressed
1Thai Chili, seeded and chopped (Jalapeno or red pepper flakes could be substituted)
1 Large Carrot, shredded
1 tbsp. Hoisin Sauce
2 tbsp. Fish Sauce
½ tsp. Fresh Ginger, grated
½ cup Soy Sauce, low-sodium
½ cup Chicken Broth
½ tbsp. Corn Starch
3 tbsp. Peanut Butter
1 large Zucchini, peeled and sliced lengthwise to look like linguine
 5 oz. Noodles (your choice-see note)


In a wok like or sauté pan, heat oil over medium heat.  Add the onions and sauté until translucent, 5 or 6 minutes.  Next add the garlic, Thai chili and carrot to pan and continue until fragrant, about 1 minute.  In a small bowl combine Hoisin and fish sauce with the soy and chicken broth.  Whisk in the corn starch and then add to the pan.  Cook about another 4 minutes and add the peanut butter.  Lower heat to medium-low and bend mixture until smooth.  Now add the zucchini and noodles to mixture and heat for 2 to 3 minutes and everything is warmed through.  Use a little pasta water if to thick.  Divide into 2 large soup bowls and enjoy.

Note:               You can use Soba noodles for this dish.  But if hard to find in your area, just sub your favorite long pasta.  I like to use linguine or spaghetti.

Note:               This recipe works for vegetarians.  If you are a vegan, omit fish sauce and increase Hoisin sauce to 3 tbsp.  Also switch out the chicken broth with vegetable broth.

Note:               The zucchini is there to replace half the noodles of a normal dish.  This helps a dish to be a little healthier for you.  You might want to try this with other noodle/pasta dishes you eat.

Ideas for Future Efforts

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