Veggie Tales: Day 5

Jacob says, "I would like more there to be more pig in your food, please."

Tonight we had pad kee mao (drunken noodles).  I enjoy pretty much any noodle dish, and Alissa suggests Thai every time we go out to eat, so this wasn’t a hard choice.  We don’t have a wok or a gas range, so conditions aren’t great for stir fry, but we worked with what we had.  Also pretend we made this on Friday so we can call it Stir Friday.

The annoying thing about stir fry is that the prep work takes more time than all the cooking and you can really screw up a dish if you’re too slow.  Normally I’m not really diligent about my prep, but there’s no better reason to use prep bowls than stir fry.  Alissa got these for me as a souvenir from her Switzerland trip.

We sautéed the onion for about a minute then tossed in red bell pepper, garlic, and birds eye chilis.  The tomatoes cooked for about a minute then we tossed everything with the noodles and sauce.  The sauce was a mix of dark and light soy, a pinch of sugar, and mushroom sauce.  Then we mixed in the basil and garnished with green onion.

The whole process was pretty quick, tasty, and cheap.  We both had seconds and still had a couple servings left over.  This is probably a recipe that’ll stay in our regular rotation because it doesn’t require much forethought and uses a lot of ingredients we typically have on hand or can keep in the pantry.

Notes from Alissa:
I <3 Thai food