Mindful Plate

Posted by Lisa

Thai Rice Noodles

This dish has been a favorite in our family for several years.  It is very versatile.  You can make it with beef, chicken or shrimp or meatless.  If you have some assorted vegetables, you can throw them in, though I always have broccoli, carrots and onions in there as a standard.  In this incarnation, I also added a bunch of rapini and I used leftover fried chicken.  The recipe calls for oyster sauce.  I don’t typically use prepared foods or sauces, but I haven’t found a suitable replacement for it yet, so I keep using it.  This is best prepared in a wok, but a large pan will work as well.

Thai Rice Noodles

adapted from The Oregonian’s Food Day

• 1 lb package wide rice noodles
• coconut oil (or other cooking fat)
• 12-16 oz, meat of your choice (can be raw or leftover cooked meat)
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 4 cups broccoli florets
• 2 cups thinly sliced carrots
• 1 thinly sliced onion
• 1/2 cup oyster sauce
• 1/2 – 3/4 cup broth or water
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon soy sauce or Bragg’s liquid aminos

Cook noodles in salted boiling water for 3 to 4 minutes, until al dente.  Drain.

Combine oyster sauce, 1/2 cup of water, brown sugar and soy sauce.  Set aside.

In a large wok, heat 3 tablespoons coconut oil until almost smoking.  Add cooked rice noodles.  Cook and stir for 3 to 4 minutes, until the edges of the noodles just begin to turn golden.  Remove noodles from skillet and set aside.  (I’ve skipped this step before and I wouldn’t recommend it.  Cooking the noodles at this stage prevents them from sticking into a big globby mess later.)

Add 3 tablespoons coconut oil to skillet, add meat (only add raw meat at this point, if you are using leftover meat add it later), garlic and ginger.  Cook and stir for 2 to 3 minutes or until your meat is no longer pink .  If you are using leftover meat only cookthe garlic and ginger for 30 seconds or so, until they are golden.  Add broccoli, carrots and onion;  cook and stir until vegetables are crisp tender.  Add leftover meat at this point if you are using it and cook for another minute or two (I also add rapini at this point if I’m using it).  Add oyster sauce mixture and noodles.  Stir and cook until everything is heated through and evenly distributed.  If the noodles are a little dry, add another 1/4 cup of water and heat a little longer.