Thursday, November 8, 2007

Thai Seafood Noodles

This is a recipe I came up with a couple of years ago and actually wrote down. I don't know that I've made it again before this week, but and that's too bad- it's quite tasty.

I should have made it spicier and I way over cooked the rice pasta. It was more like formed rice paste, not pasta. Tasty, but not the right texture. I would write more about this recipe, but honestly I'm kind of tired and it kind of speaks for itself. If you like the ingredients, and like Thai flavored foods, you'll probably like this!

Thai Seafood Noodles

  • 2 Tbsp. Sesame Oil
  • 2 Tbsp. Soy Sauce
  • 2 Tbsp. Rice Vinegar
  • 2 Tbsp. Honey
  • 1 tsp. Lobster Bouillon (This is a paste that comes in a small jar.)
  • 1/2+ tsp. Ground Ginger
  • 1/2 tsp. Dried Basil
  • 1/8+ tsp. Chili Flakes
  • 1/2 tsp. Chili Powder
  • 1 Small Onion, chopped
  • 1 Garlic Clove, chopped
  • Juice of Half a Lime
  • 1 C. Water
  • 1 Can Sliced Mushrooms, drained OR 1/2 C. Fresh Sliced Mushrooms
  • 1/2 C. Frozen Peas
  • 1/2 - 3/4 Lbs. Raw Medium Shrimp
  • 1 Can Crabmeat
  • 1 Green Onion Stalk, sliced
  • 1 Small Package Rice Noodles

  1. In a large saute pan, mix together oil, soy sauce, vinegar, lobster bouillon, honey and spices. Heat over medium/ medium-high until bubbling. Stir occasionally to prevent burning.
  2. In another pot, get water boiling for the rice noodles. Do not start cooking the rice noodles too early, or you will end up with mush. Try to time cooking the noodles so the sauce and pasta will be ready at the same time.
  3. Add the garlic and onion to the saute pan with sauce. Cook until tender.
  4. Squeeze in the lime juice and stir. Slowly add in water to stretch the sauce and lessen the intense flavor. Continue simmering sauce, adding water as necessary.
  5. Add in mushrooms and cook until soft and warm. Peas get added next and cooked until thawed.
  6. Cook shrimp and crabmeat in the sauce.
  7. When seafood is cooked through, serve mixture over drained rice noodles. Garnish with sliced green onions for color and added flavor.

1 comment:

Anonymous said...

That looks so tasty and the picture is great!