Thai Noodle Bowls
I’ve got an abundance in in of Thai basil and Thai chilies growing in my garden, and they’re begging to be harvested. Ok, so what to do with them?
A while back, at the Manheim Township public library, I did a cooking class in making Thai noodle bowls, and it was one of my most successful classes ever. So hankering for something different, tasty, and filling, I think I’ll make a batch for supper.
Like noodle bowls? Try these:
1 lb. boneless, skinless chicken breast
4 cloves garlic
1 tablespoon fresh ginger, minced, thinly sliced
1 bunch scallions or lemon grass, white and light-green parts, cut to 1-inch pieces
4 sprigs fresh Thai basil
5 cups chicken stock
1 tablespoon red curry paste
½ teaspoon fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
8 ounces rice noodles
Toasted sesame oil
Fresh bean sprouts
2 ounces thinly sliced mushrooms
1 red chili pepper, thinly sliced
Fresh limes, cut into wedges
Make the broth:
1. Heat a pan to medium high with coconut oil (or peanut or vegetable or canola oil).
2. Season the chicken with salt and pepper; brown the chicken on both sides, set aside on a plate and allow to cool to room temperature.
3. Add the ginger, garlic, and scallions or lemon grass, and sauté until softened. Add the curry paste, stir, and simmer 1 more minute.
4. Add the stock, scrape the bottom of the pot, bring to a boil, reduce the heat and simmer for 30 minutes.
5. Prepare the rice noodles per the package directions, drain and toss with a bit of toasted sesame oil.
6. When the stock is ready add the fish sauce, brown sugar, and soy sauce.
7. Shred the chicken with 2 forks.
Prepare the bowls: