Friday, February 5, 2010

Fat Kid Friday: Takeout Made-In

Since I was a little, Friday has always felt like takeout (or delivery) day. Every Friday, my mom would get off work and then she and I would either go somewhere to pickup food or we'd go to the toy store and then go home and order delivery. My favorite thing to get was spinach stuffed pizza. Or a meatball sub. Or sweet and sour chicken. Or a shawarma and french fries. Yeah, you can see why I was fat kid.

Anyway, today I was having that takeout craving but since I just bought a ton of groceries to survive this apocalyptic blizzard they're predicting for Brooklyn, I felt it would be a waste to order out. I had a taste for Thai, but Udom would have to get my business another night. On the menu? Tom Kha and Thai Noodles and Beef with Peanut Sauce.

Okay, admittedly, I didn't make the Tom Kha from scratch. I bought a can of Amy's Thai Coconut Soup. It was alright. I added a little lime juice and hot sauce to spruce it up. I would have liked more mushroom and tofu and in the future, I'm going to add more veggies and a little brown rice to make it heartier like this ingenious individual. Still, Amy's did the trick for a last minute craving.

My Noodles and Beef were super-simple to make and the recipe follows below. If I'd had rice noodles or soba, I would have used them, but semolina never fails. Next time around, I'll add some green beans and asparagus to give the illusion of healthiness, as well :)

Thai Noodles and Beef with Peanut Sauce (for 2)

4 ounces angel hair (or regular spaghetti, soba, rice noodles, etc.)

Thai Peanut Sauce:

1 cup reduced-sodium beef broth

1/2 cup water

1 tablespoon reduced-sodium soy sauce

1 tablespoon peanut butter

1 teaspoon sesame oil

1 teaspoon hot sauce

1 teaspoon lime juice


1 tablespoon sesame oil

1 teaspoon powdered ginger

2 tablespoons garlic

1 medium red bell pepper

1/2 pound lean beef steak, cut into strops

2 eggs


Cook the noodles until al dente. Drain and transfer to bowl.

In a medium saucepan, whisk together the sauce ingredients until well blended and bring to a boil. Once the sauce boils, turn heat down to medium and let simmer for 10 minutes.

Heat the sesame oil in a large skillet over medium-high heat. Add the bell pepper, ginger, garlic and beef, cook for about 3 minutes, continuously stirring. Add eggs one at a time and scramble with the rest of the mixture, stirring frequently to not burn. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 3 minutes.

Toss remaining peanut sauce with noodles. Serve beef, peppers and eggs over noodles in bowl.

    Enjoy! Stay warm in the snow tonight, Brooklyn.

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