NOODLES

When I got married I had never really cooked (unless you count heating up a Boca Burger cooking).  I had the vague idea that I wanted to cook for Erik; you know, be a good wife, but I never expected to discover such a love and excitement for it all.  I think I first started to like being in the kitchen when I realized I had the power to make anything I wanted.  It didn't have to be some boring casserole (though I do love casserole); it could be absolutely anything.  At that time I was really into Thai food (still am), so with the help of Nancie McDermott and her amazing cookbook, Quick and Easy Thai, I discovered that cooking could be an adventure.  We ate Thai constantly for that first year of marriage as I cooked my way through that book and found my love for cooking.  I made an old favorite last night, Chaing Mai Noodles (also called Kao Soi).  It is really delicious and not usually something you find on restaurant menus.  It is best with fresh egg noodles, but I have used regular spaghetti pasta and that is good too.  The fresh cilantro, green onion, and shallot make it, so don't leave these out.  If you don't like spice, ease off on the curry paste (maybe add 1 tablespoon or less).  It is a very yummy and satisfying meal.

Chaing Mai Noodles

• 2 tablespoons vegetable oil
• 1 tablespoon finely chopped garlic
• 2 tablespoons Thai red curry paste or panang curry paste
• 3/4 lb boneless chicken, cut in big bite-sized chunks 
• 2 cups unsweetened coconut milk
• 1 3/4 cups chicken broth
• 2 teaspoons curry powder (the regular yellow supermarket kind)
• 2 tablespoons dark soy sauce or soy sauce
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons freshly squeezed lime juice
• 1 lb fresh Chinese noodles or 1/2 lb dried Chinese noodles, angel hair pasta, or spaghetti
• 1/3 cup coarsely chopped shallots
• 1/3 cup coarsely chopped fresh cilantro
• 1/3 cup thinly sliced green onions

1. Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.
   
2. Add the coconut milk, chicken broth, curry powder, soy sauce, sugar and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes until meat is cooked through.
3. Stir in lime juice, remove from heat and cover to keep curry warm while you prepare the noodles.
4. Cook the noodles in a large pot of rapidly boiling water until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro and green onions. 

Nancie's other recipes are equally excellent.  I also have her Quick and Easy Vietnamese and Quick and Easy Chinese.  Both very good!