Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, September 25, 2019

Thai Beef Noodles

This sounds like a lot of work but it really isn’t, it’s all about prepping everything before you start cooking.

Pulse a half a cup of roasted salted peanuts in a food processor until coarsely chopped. Then, finely chop a seeded jalapeno, mince a teaspoon of fresh ginger, squeeze the juice from three limes, remove the corn from two cobs of shucked corn, and chop a large handful of mint and a half a bunch of scallions. That’s the hard part.

Now, bring a large pot of water to a boil and add a half a pound of angel hair pasta. While that’s cooking, heat some vegetable oil over medium in a large frying pan and sauté the corn, after a few minutes crumble in a pound to a pound and a half of ground beef. When it starts to brown stir in the jalapeno and ginger.

Continue to stir until the meat is cooked through, remove the pan from the heat and add the scallions, mint, peanuts, a few tablespoons of sesame oil, a quarter cup of Asian fish sauce, and the lime juice. Mix well and serve over the drained pasta, or for a gluten free option, some wilted cabbage.

1 comment:

  1. Amazing! Just made it, perfect on a snowy cold Sunday. Thx,David!