Thai Panang Soba Noodle
Thai food is so fragrant and delicious!
This dish has an ingredient most people are not familiar with,
It is a Thai curry paste.
There are quite a few varieties with different ingredients and heat intensity.
My favourite is Red Panang Curry Paste.
It is full of fragrant roots, leaves and spices.
Add coconut milk and you have a fabulous authentic creamy Thai flavour sure to please everyone.
But watch out it has a kick!
Red chilies (hence the Red Paste) is the first ingredient on the can.
Lemon grass and Kefir lime leaves give this paste it's wonderful aroma.
Galangal is Thai Ginger. On it's own I prefer the ginger I'm used to which is very citrus. Galangal however is more medicinal in flavour.
Mixed with this blend of spices like cardamom, cumin, bay leaves and coriander seeds, I am transported to a relaxing tropical Island in the Pacific.
Soba noodles are made with buckwheat grains, lending a dark look to a long thin spaghetti. Each portion is individually wrapped like a present.
They have a higher content of fiber and protein then regular noodles, making them a good nutritonal choice.
The fiber in Soba noodles do not turn into sugar as quickly as white noodles so it stabelizes your blood sugar level, keeping you full longer.
This dish would impress your family and friends adding an exciting dish to your weekly menu.
300g pkg of soba noodles (6 bundles)
225g can of water chestnuts, sliced
1 onion peeled, chopped
1/2 red pepper, seeded, julienned
5-6 stalks of Gui Lan or 1 bunch broccoli
1 pkg enooki mushrooms
1 cup oyster mushrooms
2 cloves garlic, peeled, sliced
200g snow peas, destringed
2 lg. boneless chicken breasts
1 - 2 tbsp panang sauce (it is quite hot)
1 can coconut milk, stirred
canola or vegetable oil
Bring a large pot of lightly salted water to a boil. Drop in the noodles and cook until "al dente" do not over cook. Drain and shock in ice water. Drain again and place back on burner with the heat off. This will "dry" the noodles slightly so that they do not have excess water.
Place 2 tbsp of oil. in a skillet and with tongs remove 1/6 of the portion of noodles and quickly fry on medium high heat. Spread out to the size desired to make your nest.
Drain on paper towels. Repeat to finish the portions. Set aside
Slice the vegetables to uniform sizes.
Panang, Enooki, water Chestnuts, and coconut milk, above right corner
Slice the chicken horizontally making four breasts.
Then cut thin lengthwise slices. This allows you to stretch the budget and is very economical.
Marinate the chicken with 1 tsp of Panang
sauce and set aside.
Wash hands with soap thoroughly.
*This is why I prepare the veggies first so that everything is hygenic.*
In a large preheated skillet or wok. Add the chicken and brown lightly in 2 tbsp oil. Remove from pan and set aside.
Saute the onion adding more oil if necessary. Then add the broccoli (Gui Lan). Using tongs toss to coat and begin to cook as the leaves and stem will soften. Add pepper, oyster mushrooms and peas. Continue tossing to cook on medium high heat.
Move some of the vegetables over, creating an empty spot, add Panang sauce, stir to spread and allow aromas to escape. Add the coconut milk and continue to toss the vegetables to mix.
Drop in the chicken including any juices and continue to cook until chicken is no longer pink reducing the liquids.
Add the Enooki mushrooms last. Toss just to coat.
Serve over crisp nests.
Serves: 4-6 hungry people
Enjoy with love!