Well, last month I had to take a break from our cooking around the world journey because, well I didn’t have any kids to share with! I was in the US for surgery and the little guys were hanging out with dad in Morocco. So sadly, we missed cooking Korea (and I was really looking forward to it!) This month’s journey keeps us in Asia, with a culinary trip to Thailand.
I need to preface this by saying, do you know how hard it is to find Asian ingredients in North Africa? Even a tourist hub like Marrakech only has the bare basics, soy sauce, vermicelli noodles, rice wrappers, yea that’s about the extent of it. I had fun scouring Pinterest for cooking ideas, only to discover I couldn’t get many of the ingredients I needed.
So, this is what we came up with. My kids really like peanut butter and I had found a few recipes that used peanuts and peanut butter in the sauce. This isn’t authentic – it’s not even close but it’s what we had to work with and I think the ingredients are Thai-inspired. My kids weren’t fooled. Our home in Wisconsin had a large population of Hmong refugees and so we had some pretty awesome Thai food. Thankfully they’ve learned we have to make do here with what we’ve got!
- 250 g beef sliced thinly (1/2 pound)
- 100 g vermicelli rice noodles
- 2 tsp vegetable oil
- 2 cups beef broth
- juice of 1 lime
- 1 tsp paprika
- 2-3 cloves crushed garlic
- 3 tsp soy sauce
- 5 cups mixed vegetables of your choice
- 1 Tbsp peanut butter
- chopped peanuts for garnish
Boil several cups of water (enough to submerge the noodles) in a large pot. Remove from heat and add rice noodles. They will soften as they absorb the hot water.
Slice beef as thinly as possible. Add vegetable oil to a saute pan and heat on medium high. Add the beef and brown on all sides.
Next, add the juice of 1 lime, 2 cups of beef broth, paprika, crushed garlic and soy sauce.
Then add the vegetables. If using fresh, uncooked vegetables reserve softer items (like peas or zucchini) and add only right at the end. Firmer vegetables will require a longer cooking time. When the vegetables are al dente, cooked but still with a bite, whisk in 1 Tbsp peanut butter to the sauce.
Strain noodles from water. They can be mixed into the meat and vegetables or served separately. To prepare plates, add noodles at the bottom, top with meat and vegetables, and garnish with chopped peanuts.
That’s it! It’s a take on Thai stir-fried noodles – made gluten-free for my guys!
Along with eating this meal for lunch, the boys and I found Thailand on a map and compared it to our new global home. M knew a lot about Thailand, as in his school in the US, the teachers spent time last year talking about the different groups that made up our community. For those who might not know, the Hmong people are an ethnic group from the country of Laos. They supported the US during the Vietnam war and were persecuted. Many fled to Thailand and lived in refugee camps until they were resettled in the United States. One of the largest Hmong celebrations is Hmong New Year – a really interesting event. We also talked about Hmong story cloths, as M has a particular affinity for them. These are pieces of embroidery that tell the stories of the Hmong people. The Hmong have always been nomadic people, and their language had no written alphabet until recent decades. Stories were transmitted through this artwork.
See what everyone else made this month;
Adventures In Mommydom, Afterschool for Smarty Pants, All Done Monkey, Babes in Deutschland,Crafty Moms Share, Creative World of Varya, Glittering Muffins, Here Come The Girls, Kid World Citizen, Mermaids’ Makings, The Educators’ Spin On It.
Next month, we’re going Caribbean with a stop in Jamaica! We are really excited for this stop!