Pranee taught me a lot. She taught me how not to bludgeon myself with a chef knife. She taught me how to cut lemon grass and make hot sauce. She taught me about the wonders of canola oil.
Most significantly, she taught me how to smash things. Yes. Smash things. Pranee takes a clove of garlic and pounds it with the back of her knife. She tosses that sorry little smashed clove right into the soup. She takes some ginger and clubs it to death with a knife. That goes into the dish as well. Lemon grass. Same deal.
The whole process is very liberating. The next time you need a soup with some serious kick, I highly suggest you take your knife and wield it like a club. It’s very satisfying.
Thanks for the tips, Pranee. This one (which is your recipe) goes out to you.
This is a fabulously flavorful Thai noodle dish you can make at home. K and I decided it definitely goes into our dinner rotation.
8 oz. dried rice noodles (makes 3 cups cooked noodles)
3 tblsp canola oil, divided
2 tblsp sugar
2 tsp dark soy or molasses
2 tblsp wheat free tamari
2 tablespoons hot sauce
A pinch of salt
4 cloves garlic, chopped (not clubbed)
1/2 tsp chili pepper flakes
1/2 cup Thai or other basil leaves
1/2 cup red belled pepper, julienne
1 medium jalapno pepper
1 tblsp chili powder
2 tblsp vinegar
1/2 cup sweet or yellow onion, slices
2 cups shiitake mushrooms, sliced
1 bunch fresh kale, ripped from the stem and into bit size pieces
1 cup fresh bean sprouts
Prepare rice noodles by soaking in warm water for 30 minutes and drain.
Chop jalepeno pepper thinly and soak in the vinegar.
To stir-fry rice noodles, heat 1 tblsp of the canola oil in a wok and stir in the noodles, 1 tblsp of the sugar, dark soy or molasses, tamari, hot sauce and salt until softened and partially crispy. Set aside.
To stir-fry veggies, heat remaining oil in a wok. Stir in garlic, chili flakes, basil, red bell pepper, inion and Shiitake mushrooms. Stir until fragrant. Then, stir in the kale. Cook until the kale is wilted. Combine with bean sprouts and rice noodles.