The other day, coming home from a tiresome journey, I needed a meal to pick me up, but I had no energy for any big production, and here the conveniences of a smart pantry came to the rescue.
On the way home I had picked up a beautiful head of Fioretto cauliflower, and I remembered that I still
had some Annie Chun's Brown Rice Pad Thai noodles, and some Maesri Thai Red Curry Paste, as well as a package of frozen Goya Fajita Mix, as well as a king mushroom. With the help of some onions and garlic, a deliciously refreshing and spicy meal was quickly ready.
Usually, I regard meal prep as a necessary part of therapy, it is a wonderful way of communing with nature on the 4th floor in the Bronx, and looking out on a side street.
But there are times when convenience counts, and
- 1 onion
- 3-6 cloves of garlic
- 1 king mushroom
- 1 cup water
- 1 can of Thai Curry
- 1 bag of Fajita Mix
- 1 TBSP of arrowroot (or other starch)
- Brown Rice Pad Thai noodles.
- Soak the Pad Thai noodles in hot water for 10 mins, rinse cold and set aside.
- Cut up the onion fine.
- Mince the garlic
- Cut up the king mushroom in strips (I use a mandoline)
- Stir-fry in the water for a while
- Add the curry paste
- Cut up the Cauliflower in florets
- Add to the mix and let it cook on medium flame for 2 minutes
- Add the Fajita Mix, and cook until soft, turn down the heat to just a simmer
- mix the starch with a 1/4 cup of cold water, and add to the mix.
- At the end add in the noodles and let them warm up.