Thai Noodle Dish

The Covered Dish


I cannot believe I’m saying this, but is it Friday yet? The reason for my horrible attitude is: ‘Our office is relocating’. We pack it up and move this week. The good thing about moving is we clean and throw things away, this is all really good!
I just know this ‘old gal’ is going to be done for by Friday!

This week I think I am sharing a recipe that I wrote around 3-4 years ago. And, I don’t believe I’ve shared it in a column ever before. Do not let the Thai noodle make you scurry away and say, nope, not making this. It is a really good dish that received lots of positive comments, when served at the culinary school.

A little salad along with this dish and the meal is complete. Prepare something with a bit of an oriental twist. Oh I’ve got it, make a few wontons, have company over and prepare this for your guests. They’ll think they’ve gone to Malaysia or Thailand for supper. Make a ginger salad dressing or cheat and purchase a bottle of Asian Dressing at the grocery store. Salad greens, nutmeats, green onion, mandarin oranges, red pepper, you’re getting the salad picture now? Dessert, oh my how did we forget….well, be a bit laid back, sugar cookies and mint ice cream.

This week we hosted a big taco supper at our home. We even had enough meat left to freeze for later, which is always a good good thing. With all the hectic stuff going on at work I won’t get to cook toooooo much this week, BUT I will find time to test out my new stove/ovens. My new double ovens arrive on Tuesday, and I am so excited, I’m like a little kid with a new toy. It has 5 burners and the 2 ovens down below. I’ve been cleaning cabinets in anticipation. I’ll once again have my convection baking ovens and what can I say, I’m pleased. When we moved to the Ozarks we had just purchased all new appliances and my new oven had convection baking.

Arkansas tomatoes have arrived at the produce stands here in the Ozarks, which is always a welcome sight. This week Ervin and I popped over to Cape Fair and enjoyed Saturday night dinner at the Marina Restaurant managed by Flat Creek. As you can imagine dinner was terrific.

Time to be planning your 4th of July weekend fare. Remember that weekend should be a good time to stock up on hot dogs, mustards, ketchup, relish, chips, etc.

Enjoy your week, Simply yours, The Covered Dish,

Thai Noodle with Burnt Butter

1 pound chicken breast cut into 1/2 inch pieces
4 tablespoons canola oil, divided
3 tablespoons soy sauce
6-8 ounces mushrooms of choice, sliced
1 cup frozen sweet peas
1/3 cup salted butter
1 teaspoon Hot Madras Curry
1/2 teaspoon black pepper
1/4 cup chicken stock
2 heaping teaspoons minced garlic
7-8 ounces Thai Rice noodles, style of choice

.Place chicken in Ziploc bag with 2 tablespoons of canola oil and soy sauce. Massage ingredients into meat and allow to marinate for at least 30 minutes while preparing remaining products.

Heat water in large saucepan to cook noodles. Follow the instructions, on the back of the rice noodle package. For this recipe I usually undercook a little, at approximately 8-9 minutes. This is because the noodles return to the heat at the end. Start cooking the noodles when the meat and vegetables are done sautéing.

In a large skillet over medium heat, begin by cooking the chicken until tender. Allow everything from the Ziploc bag to go into the pan. Remove or push the chicken to the side when done. Add remaining 2 tablespoons of canola oil and cook the mushrooms and peas. You could use Black Kettle on the vegetables or another seasoning salt. However with the salt content in the soy we have chosen to exclude this addition. Remove all ingredients and place in a warming oven or wrap with foil.

Wipe out the skillet if necessary and prepare to make burnt butter sauce. Place 1/3 cup butter in skillet over medium/medium high heat. Thoroughly melt and stir until the butter becomes frothy and turns to a dark amber in color. The butter should also release a slightly nutty aroma. Remove from heat and add spices, garlic and lastly chicken stock. Return to a lower heat and whisk to blend. Pour rice noodles, chicken and vegetables into skillet and evenly coat with sauce.

Serves 4 persons.



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