Thursday, May 22, 2014

Tangy Bean Thread Noodles with Cilantro and Lime

Bean thread noodles are what I buy by accident when what I really meant to buy were rice stick noodles.  So they tend to accumulate in the back of my pantry.  Quick and Easy Thai is one of my favorite cookbooks, but I tend to make the same handful of recipes over and over.  I was cleaning out my pantry and found yet another bag of neglected bean thread noodles and found something to make with them.  This dish was pretty quick to make, except for the 1,000 years it takes to prep the cilantro.  I don't like the stems very much so I end up having to take all the leaves off and it takes forever.  I know I should attempt to embrace the stems because it would make my life easier.  But I just can't do it.

We didn't eat this dish as directed.  It's supposed to cool to room temperature.  This was so quick to make because we started dinner late, we were starving, and we wanted to eat ASAP so we could play computer games.  It's also supposed to be eaten with lettuce leaves.  Oops.

That said, the noodles were quite tasty!  They were what I consider to be mildly spicy and what normal human beings would probably consider to be moderately spicy.  The lime juice was significantly more noticeable than I expected.  I figured it would be barely there, maybe the fish sauce helped it out.  I'm definitely going to make them again.  Maybe if I'm not super hungry I'll actually follow the instructions for eating them.
Take note of this artistic presentation.  It'll be all the rage in New York by next week.  


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