Thai “Bolognese” with rice noodles

Thai “Bolognese” with rice noodles

As much as I love to cook, I still have nights that it seems like a chore.  I don’t think it is the actually process of making the food that wears me out, it is the fact that I’ll have to clean it up when it’s done.

I’ve tried to leave clean up until the next morning but that is bad scenario in itself.  The dishes are harder to clean and there is no joy in waking up to a mess.  I learned the hard way that fairies do not come into the house and clean your kitchen when you sleep.  Garden gnomes don’t do it either so don’t get your hopes up.

So on nights I don’t want to cook, I make a special effort to still make a good meal with minimal effort.

I find Asian noodle dishes are often my best bet.  They are filling, quick to make and utilize ingredients I already have in the pantry.  The other nice part is that they combine two of my favorite meal components: pasta and Asian flavors.  I still have a little clean up but it usually well worth it.  And as they say in Thailand, dai yahng sia yahng.  Loosely translates to “you have to sacrifice something to get something.”  (I don’t really speak Thai but it gave this post a more authentic feel than if I said that in my other foreign tongue, pig Latin.)

Thai "Bolognese" with rice noodles
Author: 
 
Ingredients
  • 12 ounces size “m” rice noodles (Prepare per package instructions, reserve a little of the pasta water)
  • 1 lb ground sirloin
  • 2 Tbsp minced garlic
  • 2 Tbsp minced shallots
  • 2 Tbsp minced ginger
  • 1 tsp red curry paste
  • 1 Tbsp rice wine vinegar
  • ½ cup chicken broth
  • 2 Tbsp fish sauce
  • 1 tsp palm sugar (or brown)
  • Peanut oil
  • ½ cup chopped cilantro
  • Chopped peanuts
Instructions
  1. -In large skillet, brown beef, drain and set aside.
  2. -Heat up a little peanut oil in pan; add garlic, shallots, and ginger. Sauté until shallots are done.
  3. -Stir in curry paste and cook until well combined and fragrant.
  4. -Deglaze the pan with rice wine vinegar.
  5. -Add chicken broth, sugar and fish sauce.
  6. -Add beef and bring to a simmer.
  7. -Cook until liquid is reduced.
  8. -Taste for seasoning, add fish sauce if you need more salt. Add sugar if the curry is too strong.
  9. -Top with chopped cilantro and peanuts.

 

Itway aymay otnay avehay eenbay away oodiefay ishday utbay itway uresay asway oodgay.  (See what I mean, the pig latin just doesn’t work for this recipe)

 

 

 

13 Comments

  1. that looks really good.

  2. Author

    Janine, since rice noodles are sometimes hard to find in this area, you can always use good ol’ spaghetti!

  3. Wow, your current husband needs improvement. He should clean up after you cook……. I’D clean your kitchen ANY time. Keep me in mind when he croaks.

    1. Author

      Next Husband, you will have to get in line to be husband #2 for a few reasons. Hopefully, nothing will happen to Husband #1 but in the event that he accidentally gets food processed, I already have a few fellows and a couple of women ahead of you. : )

  4. How would thi sbe with ground chicken? Seems like it would still work really well. Have you ever tried it? Beautiful pics and good, clear instructions. I see a cookbook in your future!

    1. Author

      I’m sure it would be good with ground chicken or turkey. As always, check your seasoning. I know when I make chicken meatballs, I have to season a little bit more.

  5. The little nest is sooo cute. I already know it is delicious!

  6. I want to post quick hello and want to say appriciate for this good article.

Leave a Reply

Your email address will not be published.

Rate this recipe: