- Thai me up, Thai me down, Thai one on!
That’s right! You know how to do what you do so do it. Ooh ooh, baby, do it one more time. I can’t get enough of your tasty taste. It’s so exotic, so flavorful, so foreign to my white bread existence. Suddenly all the TV Dinner memories are evaporating into adventures in Thailand. I’m on a beach getting my hair braided. I’m in the jungle communing with shaman living in a tree house. I’m in Bangkok breaking all 10 Commandments. It’s all because you spice up my life. Keep it up. Now that I’ve tasted the East, these noodles will keep the memories alive at the very least.
Total time: approximately 17 minutes
Projected cost: $10
Drinking Buddy: Thai beer
1. 2 tablespoon of Kwong Hung Seng Sauce
2. 2 teaspoons of fish sauce
3. 1 teaspoon of oyster sauce
4. 2 tablespoons of vegetable oil
5. 8 ounces of dried rice noodles
6. 3 green onions chopped coarsely
7. 2 handfuls of bite-sized broccoli
8. 1 handful of chopped cilantro
9. 1 handful of mushroom cut in slices
10. 1 chicken breast diced into bite-sized pieces
Step 1
Bring a large pot of water to a boil. Add the dried noodles and stir until they become soft and al dente (approx 8 minutes), use this time to complete Step 2. Drain the noodles in a colander.
Step 2
Warm up the vegetable oil in a deep pan or wok on high heat. Add the green onions, cilantro, broccoli, mushrooms and chicken and cook until veggies soften and chicken cooks through (approx 5 min). Add the Kwong Hung Seng, fish and oyster sauces and let flavor set (approx 2 min). Dump in the noodles and stir-fry it all together until the noodles have soaked up the flavor (approx 2 min). Add extra sauce if you so desire.
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