Thai Vegetable Rice Noodles

Photo via Cooking Light

If you read my blog you'll know that I don't get to eat what I cook very often.  As the lone vegetarian in a house full of carnivores, my choice for dinner is many times met with a squinted-up look of doubt from the masses.  Abe handles it pretty good, but I tend to make my veggie meals on the days we don't have Jimi to prevent a "It's good!  I swear.  Please try it!" conversation.

Thai food is a love that I don't get much of and when I do, it's pad Thai.  Abe and I are usually on opposite ends of the rice-or-noodle-dish spectrum, with him firmly on the rice end and me completely in love with noodle dishes (come on, noodles and a bowl... love, love, love).  So, when I saw this recipe, I thought I'd have to do an extra song and dance to sell it to him.

Surprisingly, Abe loved it.  So much that he packed up a bit to take to his mother to sample.

I had to make a few adjustments because we are a peanut-free home (sniff, sniff) and I had to swap out the fish sauce for soy sauce.

Fish sauce, for those who aren't familiar, is a great addition to not only Asian dishes, but anything that you want to give that bit of depth, like sauces or soups.  It gives dishes an umami component.  What's umami, you ask?  It's the 5th taste sense and it comes from things like mushrooms and meat.  If you don't want to get fish sauce, which keeps in the fridge for a long time, use soy sauce.

Original recipe from cookinglight.com.

Thai Vegetable Rice Noodles

 
4 ounces uncooked flat rice noodles (pad Thai noodles) ( or any rice noodles)
1 cup thinly sliced radishes 
1/2 cup chopped green onions
1/2 cup chopped fresh basil
1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 tablespoons fresh lime juice
1 tablespoon Thai fish sauce (or soy sauce)
2 tablespoons peanut oil (or vegetable oil)
1 1/2 tablespoons grated peeled fresh ginger
6 garlic cloves, sliced
2 Thai chiles, finely chopped
1 pound snow peas, trimmed
3/4 teaspoon kosher salt
1/2 cup chopped unsalted, dry-roasted peanuts
Sesame oil, for drizzling (optional)

Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place in a medium bowl. Add radishes and next 6 ingredients (through fish sauce); toss well.

Combine oil, ginger, garlic, and chiles in a large skillet over low heat; cook for 2 minutes. Increase heat to medium-high; cook an additional 1 minute or until garlic begins to brown. Add snow peas and salt to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Add snow pea mixture to noodle mixture; toss well. Sprinkle with nuts and drizzle sparingly with sesame oil, if using.