I have been over-excited because I am home and can cook food more often. Yesterday, we went to the grocery store and I got stuff to cook what I believed to be a very exciting supper. We may or may not have had a few impulse buys, one of which was half of supper. It turned out to be a bit mismatched. But, it was really good.
First step… Garlic bread. White Italian bread garlic bread with lots of cheese. Om nom nom. Clearly, the impulse buy.
Second step… Thai Curry Noodles. These are the main culprit. And the most exciting part of the meal, in my opinion. I combined three different varieties of Thai noodle recipes to get this one. I used hot curry… Perhaps a milder curry would have been a better idea (but it was all we had in the house).½ package of rice noodles (?4oz) 3-4 eggs 4 tbsp vegetable oil 1 tsp chopped garlic 1 tbsp curry powder 1 cup warm water 2 tbsp soya sauce 1 tsp fish sauce 1 tsp sugar ¼ cup sliced mushrooms ¼ cup chopped green pepper 1 small chopped tomato 1 cup bean sprouts
- Soak noodles in cold water for at least 1 hour. Drain noodles and set aside.
- Scramble the 3-4 eggs and set aside.
- Heat oil in a wok or large frying pan. Add garlic and stir fry for 30 seconds, then add curry powder, stirring continuously. Add warm water and drained noodles. Stir fry for about two minutes, until noodles start to untangle and soften.
- Add soya sauce, fish sauce and sugar and stir-fry for another minute.
- Add mushrooms, green pepper and tomato. Stir fry until vegetables are tender and well-distributed.
- Add bean sprouts and stir fry for another 2 minutes.
All-in all a very fun and colorful dish. But a bit too spicy for Patrick. Just right for me. A bit of a strange combination with garlic bread, but grocery store impulse buys are like that. Lesson learned… Don’t use hot curry if you don’t want to off your spouse.