$1.57 per recipe $0.79 per serving 84% savings
I have a thing for Thai food.
I have a BIG MONSTER CRUSH on Thai food.
It is, without a doubt, my favorite ethnic cuisine, hands down, bar-none, forever and ever, amen.
There's something about the combination of the heat, the spices, the deep flavors, and basically ALL the ingredients in Thai food that resonates with my palate.
Give me a pineapple or paanang curry, pad see ew, or pad kee mao any day over just about any other meal, and I'm one happy camper.
My young children aren't quite so "sophistated" in their tastes yet. So, this stuff is mainly for me and my man to enjoy. And trust me... we enjoy it plenty!
My love affair with Thai food can be problematic at times...
One evening, I had a pretty major craving for some Thai cuisine, but the kidlets were all in bed, and my husband was working late. There are no Thai restaurants that deliver near me. Those issues, and the fact that it was the middle of the week... not even a date night, or other special occasion, meant that I couldn't justify my desire to buy Thai take-out.
In desperation mode, I raided my fridge and panty. I didn't need anything fancy... just a Thai flavor profile, and a few key ingredients to satisfy my tummy.
I pulled from my arsenal of ingredients a few remaining rice noodles, an egg, soy sauce, sriracha sauce, brown sugar, a small onion, vegetable oil, and red pepper flakes. I found a few straggling cashews that looked lonely and decided to add them to the mix. Sadly, so cilantro was to be found... and I was saving the veggies for other recipes.
15 minutes later, I was enjoying the fruits of my labor. The heat was just right, the flavor simple, rich, slightly sweet, and so delicious... I was in heaven. Next time, I'll be adding a boat-load of veggies and doubling the sauce to accommodate them.
This humble (and versatile... add meat, veggies etc.) Thai dish will undoubtedly become my late-night go-to meal.
... And maybe my go-to lunch.
... And perhaps my go-to mid-afternoon snack.
... I better stop there. (No sense admitting I'd eat it for breakfast too. You'd all think I was a looney.)
Sriracha NoodlesPrintable Version
(Note: These noodles are pretty spicy... but not unmanageable. You will not have a burning mouth or anything. To my way of thinking, they are just right.)
4 oz. rice noodles (or fettuccine if you are desperate)
1 Tbsp. oil
1/2 small onion, chopped
1 large egg, beaten
1 Tbsp. brown sugar
1 1/2 Tbsp low-sodium soy sauce
2 tsp. Sriracha sauce
1/4 tsp. crushed red pepper
*opt garnish: chopped cilantro, cashews, peanuts, sliced scallions
Bring a pot of water to a rolling boil. Add the rice noodles, and allow to boil for 7 minutes.
While heating the water, mix together the brown sugar, soy sauce, sriracha sauce, and red pepper in a bowl. Set aside.
In a large skillet, bring the oil to medium heat. Add the onion, and cook until it starts to turn translucent. Add the beaten egg, stirring gently till cooked. Remove from heat.
When the noodles are done, drain the water, and add them to the skillet. Pour the sauce over the noodles. Return the skillet to the stovetop, and heat on low until the noodles are coated with sauce, and the sauce thickens.
Add cilantro, cashew, scallion, or peanut garnish if desired.
4 oz. rice noodles - $1.15
1 Tbsp. vegetable oil - $0.03
1/2 small onion - $0.14
1 large egg - $0.15
1 Tbsp. brown sugar - $0.02
1 1/2 Tbsp. low-sodium soy sauce - $0.03
2 tsp. sriracha sauce - $0.03
1/4 tsp. crushed red pepper flakes - $0.02
Total = $1.57
Cost per serving = $0.79
Thai Kitchen Spicy Rice Noodles (microwavable bowl) = $2.42
Savings = 84%