Happy 2015 everyone! I’m so excited about starting the year so hopefully we’ve all put up our party clothes and finished telling all of our I haven’t___all year jokes. You, know what I mean right? It hits midnight on New Year’s Eve and suddenly you’re an instant slob because you haven’t showered or brushed your teeth all year and dying of starvation since you’ve eaten nothing all year? Yeah those jokes.
My family usually wears those out pretty fast but this year I’m not sure if they did or not because I was busy trying to sleep. You guys, I’ve turned into one of those boring people who like to go to bed before midnight. Hey, I can’t help the fact that I wake up at the crack of dawn and am therefore a zombie by 11pm. Leave me alone, at least I stayed up for the fireworks. Well, kind of. We just found out that the town we live in shoots off a big display every year and we were able to see it through the trees. Some of my family even walked out in the yard so they could actually see them but I’m not that evolved and I was secretly just waiting until the noise stopped so I could catch some Zs. I told you I was boring.
So in my opinion this, today, is the saddest day of the year because now the holidays are all officially over and it’s time to take the decorations down. Although, I feel a little bit spoiled because this is the only time of year that I truly appreciate the opposite seasons of living in the Southern Hemisphere. Now that I’m done dreaming of a white Christmas I am looking forward to 3 months of gorgeous summer weather and barbeques, where as growing up I’ve always had to face 3 months of cold boring winter. Of course, later I pay for this with a winter that doesn’t include the holidays but let’s not focus on that depressing fact.
I should probably start talking about the pasta now and stop rambling. I am a huge fan of peanut butter in savory things, Huge. Thai peanut sauce is one of my all time faves, what about you?
This pasta was so quick and easy to make and this is actually the first time I have ever tried vermicelli noodles. It definitely won’t be the last. They are so easy and I love how thin and delicate they are. I added meat and eggs to it but it could easily be made vegan if you want and it’s gluten free.
I have to give an honorable mention to my awesome brother-in-law for this bamboo tray that he made me. He is such an artist you guys. I have to brag on him because he made it from some fresh bamboo that he cut down in our back yard. Thanks Josh! He has been making me some really cool props that I am so excited to show you. Yep, he’s amazing.
So I really think you should make this pasta, and you should probably do it soon. You know, because you have hardly eaten all year long. Sorry, but you had to see that one coming.
- 8 ounces vermicelli or rice noodles
- 1 cup shredded, cooked chicken (skip or use alternative for vegan)
- 2 eggs, scrambled (skip for vegan)
- 1 tablespoon cooking oil
- 1 medium red bell pepper, cut into thin strips
- 1 medium green bell pepper, cut into thin strips
- 1 large carrot, cut into thin strips
- 1 cup white mushrooms, sliced
- 1 small buch of radishes (about 6), thinly sliced
- 2 cloves garlic, minced
- peanuts and cilantro for topping
- 1/4 cup full fat coconut milk
- 1/4 cup creamy peanut butter
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon tamarind paste (or lime juice)
- 1 teaspoon chili garlic paste
- 1 teaspoon freshly grated ginger
- 1/2 tablespoon fish sauce
- 1/2 chicken broth
- 1/2 tablespoon sesame oil
- 2 tablespoons sesame seeds
- 2 tablespoons fresh cilantro, chopped
- Soak the noodles according to the package instructions and combine all ingredients for the sauce in a medium bowl.
- Pour cooking oil into a large wok and add veggies and garlic. Cook over medium heat until radishes are tender, about 5 minutes. Add scrambled eggs to center of pan and allow them to cook for a minute then break up with spatula and stir with veggies. Pour contents of pan into a medium bowl and cover; set aside.
- Pour sauce into wok and reduce heat to low. Simmer for 3 to 4 minutes until thickened slightly.
- Add cooked chicken, noodles, and veggie/egg mixture to wok and toss gently to coat in sauce.
- Serve immediately topped with peanuts and cilantro.