Thai Noodles

A recent conversation brought up the love for Asian Noodles. They are easy to make and the Rice Noodles absorb the sauce to enhance the flavor of the dish.  There are many ways to present the dish but the basic is the Thai Sauce for the Noodles

2Tbsp          Salad Oil

2 Tbsp         Soy Sauce

1 Tbsp         Brown Sugar

1Tbsp         Rice Wine Vinegar

1 tsp            Asian Fish Sauce

Dash           Red Pepper Flakes (adjust for “heat” to taste)

Place Noodles in a pot of boiling water, turn off heat and let them steep until tender. About 5 minutes. Drain then toss with sauce. At this time you can add them to any Stir Fry dish or plate, then top with favorite items.

I stir fry vegetables, including Bean Sprouts, Pea Pods, Carrots,Mushrooms, Green Onions and Peppers.

For Protein, you can use Shrimp, Beef, Pork or Chicken. Garnish with Chopped Peanuts, Mint or Green Onion.

App for Real People…

Super Summer appetizer, Beef Carpaccio

  • 1 (10-ounce) piece beef tenderloin
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 cups lightly packed fresh arugula or fresh baby spinach
  • 2 ounces shaved Parmesan
  • 2 tablespoons fresh lemon juice
  • Capers
Form or tie up tenderloin to make a filet
Season with Salt & Pepper and FREEZE.
When frozen, heat skillet with oil and sear filet on 4 sides, DO NOT sear top or bottom. When meat has good sear
(1/8 inch brown) remove from pan and refreeze to firm meat.
Slice firm filet, paper-thin and layer in parchment paper. Pound slices out with mallet to desired thickness.
To Assemble, Place Arugula in center of platter, Shave Parmesan Cheese over the top. Arrange slices of meat on platter and drizzle Olive Oil and Lemon Juice over entire dish.
Can garnish with Capers.  Serve with Grilled crusty bread.