Easy Thai Style Noodles with Tofu

Heres a quick and easy lunch I made after rummaging through my fridge. I eyeballed the measurements as I was using up some leftover coconut milk/peanut sauce; I’m sure you’ll use as much or as little of the ingredients as you want to anyways, it really depends on what you have in your pantry and it’s not a complicated dish.

In a medium pot bring water to a boil then add rice noodles (they are gluten-free), or ramen noodles if that’s what you have on hand. Meanwhile saute garlic in oil until fragrant. Add diced tofu pieces and cook until crispy, about 5-7 mins. Add julienned carrots,onion, and a splash of soy sauce and fish sauce, saute another 2-3 minutes. Next pour spicy peanut sauce and coconut milk into pan, bring to a boil and then simmer until everything mixes and thickens up. Add noodles and make sure they are evenly coated in sauce. Serve garnished with cilantro, green onions, red pepper flakes and lime wedges. The whole process takes about 20 minutes.

Great additions to this dish could include chicken, crushed peanuts, bean sprouts, egg, or Thai chili.

 

24/7 Thai Cuisine. . . When you need Thai Food at 4am

24/7 Thai Cuisine is exactly what you expect its going to be: inexpensive Thai food at any hour of the day or night. There is no glamour to this restaurant, just simple cheap food served hot and fast. I was skeptical to eat here because it looks a little run down from the outside. You can find 24/7 Thai Cuisine on Broadway and Oak, sandwiched between the 7/11 and a japanese restaurant that never looks like it’s open. Dont let the looks of the place deceive you – they have a big menu with your classic Thai staples, as well as some items you wouldn’t expect to see, such as pho.

The restaurant doesn’t offer much in the way of decor so we got our food to go. As we were the only customers at 10:30 pm, our food was prepared quickly.

The fried vegetarian spring roll didn’t wow us, I don’t think I would order these again. It was really garlicky, a flavour I didn’t expect to be so prominent in a spring roll. The dipping sauce was too vinegary for my tastes, but Phil liked it.

I ordered the Shrimp Pad Thai. Decent portion size as you can see, although I should have asked them to make it spicy! 

The dish used a thinner rice noodle than other places, a change that was different but still enjoyable. The seasoning was good, it wasn’t too sweet and the prawns were cooked perfectly. I didn’t expect it to be the best Pad Thai, but I wasn’t disappointed by it either. If you’ve got a late night craving for Thai food give it a shot, I think this food would be most enjoyed after a night out drinking. They also deliver from 4pm-10pm with a $25 minimum order. If you want to dine in there is an entertainment coupon for them as well.

Thai Style Ribs

It’s getting closer and closer to BBQing season, but for those of us unlucky enough not to have a backyard or patio grill, I found a crock pot recipe for fall-off-the-bone ribs that will make your mouth water. And they really do fall off the bone, and then melt in your mouth because they’re that tender. The Thai style marinade incorporates fresh ingredients like cilantro, garlic, and ginger to produce a sweet and tangy sauce. Garnishing the ribs with lime zest rounds out and accentuates the flavours for a finger-licking-good meal. 

Thai Style Ribs, A La Crock Pot

You Will Need:

A crock pot, duh. This recipe is for a 6-quart slow cooker.

2-3 Racks of Pork  back ribs, cut in half or thirds to fit into your crock pot
1 can thawed and undiluted Pinapple-Apple-Orange juice from concentrate (I used Tropicana but Welches is good too)
3/4 cup Light Soy Sauce
1/4 cup Peanut butter
1/4 cup Chopped fresh cilantro
2 tablespoons Fresh ginger, minced
1 Garlic clove, minced
1 Lime, quartered to squirt over the ribs before eating.
optional: 1-2 Thai red chilis if you like to get spicy

What You Do:

1) To make the marinade combine and whisk together the juice, soy sauce, peanut butter, cilantro, ginger, garlic, and Thai chilis if you’re using them. Pour the marinade over your ribs, seal ribs in an air tight container and let stand in the fridge for 8 hours. 8 HOURS?! Yes, 8 hours. I did mine over night. The longer you wait, the better they taste.

2) If you don’t have a crock pot, cook your ribs on the BBQ, or in the oven, or however you want. Whatever.

3) Place ribs into your crock pot and discard remaining marinade. I found that leaning some against the sides of the bowl gives it charred edges, like you cooked it on the BBQ. 

4) Cook on high for 1 hour, then on low for 5. Don’t open the lid, just enjoy the sweet aromas wafting through your house.

5) Garnish your ribs with a few squirts of lime. This really brings together the flavours, and can’t be left out. 

Who needs a BBQ when you have a magical crock pot? Seriously, Happy Eating.