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Thai-American Noodles

Saturday, 20 February 2016 00:00  by Yolanda F.

thai noodles imagery

If you’re anything like me, you’ve discovered and accepted the detriments of the American comfort food diet and have exchanged it for an upgraded slightly ethnic version not only to keep yourself awake at the table, which for me relates to mental health, but also to put greater emphasis on your physical health. Try this Thai recipe as a remedy for culinary boredom. It’s possible that even your deepest desire to have your own personal chef to limit your macaroni and cheese intake may be squashed when you take matters into your own hands.

You’ll need:

  • 8-ounce package very thin rice vermicelli (sometimes called rice sticks)
  • ½ pound shrimp
  • 4 scallions
  • ¼ cup Asian fish sauce
  • 2 limes
  • ½ cup peanuts
  • ½ pound ground pork
  • Sriracha sauce
  • Cilantro
  • 3 cloves garlic
  • ¼ cup sugar
  • ¼ cup white vinegar
  • 2 eggs
  • Red chili flakes
  • Peanut oil

Directions:

  1. Soak 6 to 8 ounces of the thinnest rice noodles in hot water for about 10 minutes, or until they go limp.
  2. Drain and set aside.
  3. Peel the shrimp and dry them well. If they’re big, cut them in half.
  4. Dice the whites of the scallions, and slice the green parts into confetti.
  5. Smash the cloves of garlic.
  6. Mix the sugar with the fish sauce and the white vinegar.
  7. Squeeze in the juice of 1 lime.
  8. Put the peanuts into a plastic bag and hit them with something heavy---a rolling pin works well---until the peanuts are crushed.
  9. Assemble all of this next to the stove, along with the ground pork, the eggs, and some crushed red chili flakes.
  10. Working quickly, heat a large wok and film it with peanut oil until it shimmers.
  11. Add the shrimp and toss them onto a platter.
  12. Add a bit more oil to the wok, toss in the garlic and stir; add the whites of the scallions, the chili flakes, and then the pork, stirring until it’s no longer red.
  13. Throw in the drained noodles, give a couple more stirs, and pour in the fish sauce mixture.
  14. Cook, at high heat about 7 minutes, until the noodles have absorbed all the liquid.
  15. Push them aside and crack one egg into the bottom of the wok breaking the yolk and tilting so that it forms a sheet.
  16. When it has set, mix it into the noodles, breaking the sheet into little pieces as you go, then repeat with the other egg.
  17. Toss it all about, add the shrimp and scallion greens, and toss once again.
  18. Turn out onto a platter and top with crushed peanuts.

Serve with lime wedges, fresh cilantro, and Sriracha sauce.

Source: My Kitchen Year: 136 Recipes that Saved My Life by Ruth Reichl

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