I found a delicious recipe for Spicy Thai Noodles via Pinterest a few weeks ago. I have loved this new addition to my lunch repertoire so much that I had to share it with y'all!
The first time I made it, I tweaked it just a bit by adding fresh chopped garlic and ginger in with the oil. Also, I halved it, added shredded chicken and served it warm. That made enough for me to enjoy for two lunches!
I made the recipe again this week, only I was too lazy to pull up the actual instructions on the laptop. I had a couple of changes I wanted to make, anyway. I kept my additions of garlic and ginger, and reduced the amount of sweetener. I actually used only a tablespoon of brown sugar (I'm low on honey) and it worked perfectly. I used a combination of soy sauce and a touch of apple cider vinegar (cuts the salty soy!). Also, this time I had cabbage in the fridge, so I shredded some of that to use along with the cilantro, green onion and carrots - no chicken this time. I had that for lunch one day with leftovers in the fridge for another day.
The only catch was that Day One was spicy. I love spice, but I wanted to tone it down a bit for Day Two. I decided to add in a dollop of crunchy peanut butter while heating up the noodles. Perfection.
I should note, too, that I did all the prep work on Day One. I chopped veggies for two servings, and made sauce and noodles for two servings. The veggie toppings went into a ramekin, and the noodles I tossed with the sauce and put into a container, and both went in the fridge. Day Two required only heating the container of noodles (with the dollop of PB) and topping it off with the bowl of veggies. Easy as ... Thai.
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