Thursday, September 6, 2012

Pad Thai-ish Asian Noodles with Rice and Beef/Shrimp

I love stir fry and Asian noodles.

I also love rice, plain white sticky rice! Yum!

I really love Pad Thai - and this is my cheater version of how to make it.

Here is what you'll need:
  • Rice
  • Soy Sauce
  • Mushroom Sauce
  • Garlic Paste
  • Rice Vinegar
  • 1 lb. Beef, Shrimp, Chicken or Tofu
  • 1 lb. Rice Noodles
  • Bean Sprouts
  • Mushrooms
  • Cabbage
  • Onion
  • Carrot
  • Green Onion
  • Cilantro
  • Pad Thai Sauce
  • Corn Starch
  • Chunky Peanut Butter
  • Siracha
  • Oil
  • Eggs

**It is expensive to buy all the sauces and things you need for Asian food - but a way to make it easier is to just pick up 1 sauce or pantry ingredient each time you go to the store - then you don't have to drop $30.00 in one trip!

First, I cook rice, usually in a rice cooker. Do it however is easiest for you.

Next, I make a marinade for the beef (or shrimp, chicken or tofu!)

  • 1/4 cup Mushroom Sauce
  • 1/4 cup Rice Vinegar
  • 2 Tablespoons Soy Sauce 
  • 1 Tablespoon Garlic Paste
Mix this all together and add in your meat.

Today, I used thin sliced beef, and cut it into strips.

I also shelled some shrimp.

Mix this into the marinade and let it sit while you get the rest of the ingredients ready.

Next, cook your noodles according to package directions, then rinse them, drain them and set them aside.
I like to use Asian Rice noodles.

Next, Chop up all your veggies

I like to keep them all pretty uniform, in long, thin, julienned pieces.

I chop about 1-2 cups each of green cabbage, mushrooms, onions, and carrots in a julienne.
Then I chop up about 1/2 cup each green onion and cilantro and pull out about 1 1/2 cups of bean sprouts.

For your sauce, mix about 1/2 a cup of Pad Thai Sauce, 1 tablespoon corn starch, 1 heaping spoon of peanut butter, a splash of rice vinegar and a squeeze of Siracha. Taste it and adjust to your liking.

Start with a couple teaspoons oil in a hot wok.
Add in the mushrooms, onions and carrots. Cook for 3-5 minutes until slightly softened.

Add in the cabbage, stir together and remover from the heat.

Cook the meat on a separate hot skillet, or on the BBQ grill.

Scramble 3 eggs.

Add a little more oil to the wok and cook the noodles for a few minutes (you may have to rinse them to loosen them up). Then add in the sauce, eggs, cooked veggies, cilantro and part of the green onion, reserving some for garnish.

Mix together, cook for 2-3 minutes stirring regularly.

Serve with rice and meat, topped with the remaining green onion and chopped peanuts (optional).



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