Spicy Thai Breakfast (Yes, Breakfast!) Noodles
It has been extremely stormy in Austin lately. It’s kind of romantic, and since we are an eternal drought it’s good for the land, but it also puts a huge damper on your social life. Nobody feels like driving downtown and looking for parking to meet friends at a patio bar in a thunderstorm. No thank you.
Last weekend, on one of these thunder-and-lightning-no-way-in-hell-am-I-leaving-the-house mornings, Rob and I found ourselves in quite the conundrum. We had a good pot of coffee brewing and we were SO ready to eat something, yet we had zero breakfast food. We’d used up all the produce from our weekly CSA box and the only morning-ish stuff we had in the house was one last egg in our carton, a gross old yogurt I found in the back of the fridge, and some stale cereal. Bad situation. What can I say? Not leaving the house means getting really behind on your grocery shopping.
Sooo I had to improvise with the one egg, some leftover Thai takeout in the fridge, and (duh) Sriracha. The result was surprisingly delightful. If you’re a savory breakfast type person, I encourage you to try this at home!
Spicy Thai Breakfast Noodles
This makes enough for one serving, but it would be easy to make a big batch.
1 cup pre-cooked (aka leftover) noodles – we used fettuccine
3/4c panang curry sauce
1 chicken breast, cooked and chopped into bite-size pieces
whatever chopped vegetables you feel like having
If you, unlike me, don’t have a surplus of Thai takeout leftovers in your fridge at all times, you can make your own panang curry sauce. Or use a different kind of curry you like better – although you would know if you had panang, that you could never deny it for another Thai curry again. So good. Anyway, if that is your case, just fry 3-4 tbsp of curry paste in a pan until it gets really fragrant, then add a can of coconut milk and mix everything together. You can add in a dash of fish sauce, kaffir lime, and/or sugar if you’d like. There you go! An easy curry sauce.
Now to make the dish…
Heat up a big, fairly deep skillet with a bit of coconut oil over medium high heat. Once the coconut oil is melted, add the noodles and sauté until they’re heated through, just a couple minutes. Add the curry sauce, chicken, and vegetables and stir together until everything is blended and piping hot, about 5-7 more minutes.
Turn the heat on your noodles to low and fry an egg in a small skillet over medium heat. Make sure the yolk stays nice and runny, it’s the breakfasty-est part of this dish!
Scoop the noodle mixture into a bowl and slide your (perfectly fried, of course) egg on top. Drizzle with as much sriracha as your little heart desires. Break the yolk with your first forkful (or chopstick-ful) and let the sauce get even richer… your morning is off to a good start!