There are nights when you plan a creative meal, when you comb the grocery stores for the right ingredients and spend hours in the kitchen making it just right. And then there are nights when you have to come home from a long day at work, wash the dishes from last night, get some quality time in with your friend who you hardly ever see even though she just moved to the same city as you, and then do your anatomy homework. Oh, and somewhere in there, make dinner. And use up all the basil before it goes bad.
This was one of those nights.
Enter my Basil Thai Noodles. The Thai Kitchen noodles are a staple in my apartment. They make an easy, fast, and portion-controlled meal. Just add some veggies and a scrambled egg and you have my Easy Thai Noodle Soup. Tonight's dinner was inspired by the bunch of basil threatening to wilt in my fridge. That and the fact that I needed to make something quick and healthy when I got home from work.
Basil Thai Noodles
2 Thai Kitchen Instant Rice Noodle Soup packets (I like Spring Onion but any flavor will do)
2 carrots, chopped*
1 cup chopped cabbage*
1 cup packed basil
1 garlic clove
3 sun dried tomatoes
1 Tbsp. olive oil
2 1/2 cups water
1/2 tsp. fish sauce
2 tsp. wheat free tamari
*Or any veggies you have on hand. As usual, I just used what I had in the fridge tonight.
- In a food processor, blend the basil, garlic, sun dried tomatoes, and olive oil. Put aside.
- Spray a large saute pan with cooking spray and saute the carrots and cabbage until tender.
- Stir in the fish sauce and soy sauce.
- Add the noodles, 1 packet of seasoning (save the other packet and the oil packets for another day), and the water. Turn up the heat to medium-high so the noodles cook through. Cook, stirring occasionally, until the noodles are tender and the water is cooked out.
- Add the basil mixture in and stir.
- In another pan, scramble 2 eggs. Add to the noodles and stir in.
- Serve with lemon wedges.
*This is linked to What Can I Eat That's Gluten Free. Head over for more delicious ideas!