Sunday, November 7, 2010

Review: Thai Kitchen stir fry noodles and sauce

Good morning and happy Daylight savings time kids! I love getting that extra hour once a year, but would definitely give it up if I didn't have to spring forward in a few months!
I'm taking advantage of it today by baking bread though - tune in tomorrow for the results. It smells incredible!

Until then, let's talk stir fry. Of course, this was one of my magical finds at Walmart!!
Thai Kitchen Original Pad Thai Rice Noodles and Sauce. It's Gluten Free!! And I give it a gold star!
It was so easy to make, I have to say - it's going to be a staple at Chez Cocoa. You can pretty much add whatever you want: meat, tofu, shrimp...I did it veggie style of course! So, here's the steps and you can decide for your self if a meal that could serve 4 for just a few measly $ and 10 minutes of your time is worth it. You know I did!
1. Boil 4 cups of water
2. Put the noodles in and remove from heat - set timer for 8 minutes
3. Put 2 tablespoons of oil in a skillet or wok, scramble an egg in it and add a bag of frozen stir-fry veggies (I always grab a bunch when they are $.88 - 1.00 on sale). Cook until hot.
4. By then the noodles should be done, drain them an rinse with cold water so they quit cooking.
5. Dump noodles and sauce in with veggies and mix well.
The sauce has a nice mild sweet taste to it. Having the noodles on a timer kept me from cooking the veggies too long so they were still fresh/crisp and the oil kept the egg from getting crispy too.
I added some red pepper flakes as garnish of sorts because I've been craving spicy all week and they did the trick - definitely recommend!!

So, what do you think? is 10 minutes in front of the stove too long? or would you just order in?

Total for this meal ~$4.50

No comments:

Post a Comment