Thursday, April 29, 2010
Give me the green
I love the colour green. Not forest green, unless it's the real thing, but crisp, yellowy greens. Apparently it's a calming colour. And it's been said that green lovers are smart. Would be nice if that was true, now wouldn't it! (I've decided to run with it.) So what is it about green that makes me sing? It encompasses so many diverse and amazing things - many of my favourites, actually. Like spring, and new life. Greener living, and how it's become a trend! (Possibly the first trend I'll follow, too.) Then there are the vegetables, fruits, and herbs. How green signifies nutrients. And I am sure there is some sort of psychological reason as to why we go on green when approaching a set of lights. Green is not only comfort to me, it is life. In the case of these Thai Rice Noodles, green is crisp from fresh lime, and hot, oh so hot, from the jalapeno peppers I threw in without first deseeding them. Um, perhaps not so recommendable when feeding children under 10 years of age. I do love treating myself to a little heat once in a while, though!
This is a simple, yet stunning rice dish, which satisfies those ethnic food cravings I seem to get. There's not much prep to be done, making it a quick, veggie filled, healthy dinner option. Toss in a cup or two of cooked, shredded chicken or a pound of ready-to-eat shrimp for a meaty upgrade.
Thai Rice Noodles
Serves 4 - 6
3/4 - 1 lb medium-thick rice noodles
3 tbsp fish sauce
3 tbsp sugar
3 tbsp soy sauce
4 green onions, thinly sliced
1 jalapeno - deseeded when children abound, finely chopped
4 cloves garlic, roughly chopped
2 tbsp peanut oil
2 cups snow peas, ends trimmed
1 red pepper, thinly sliced
1 handful roughly chopped cilantro
1/2 cup almond slivers, toasted (in a dry skillet, over med - high heat, for about 3 - 5 minutes)
1 - 2 limes, cut into wedges
Cook the rice noodles according to package directions. Drain and rinse.
Stir together the fish sauce, sugar and soy sauce. Set aside.
Meanwhile, heat a large skillet over high heat. Add the oil, then snow peas and red pepper.
Cook while stirring for a couple of minutes.
Add the green onion, jalapeno and garlic.
Continue stirring, cook until the vegetables begin to brown and the garlic is fragrant, about 1 minute.
Add the sauce, swirl it around the pan, then add the drained noodles and combine well.
Take skillet off the heat, add in the nuts and cilantro, reserving a few for garnish.
Serve immediately, with lime wedges.