I am and have always been a morning person. So when I found out my working hours in Korea would be 3-10 PM, I wasn’t quite sure how I would cope with having to be a functional human after about 7:00 at night. Fortunately, the schedule seems to be working out, and it’s probably the best thing that ever happened to the food photography on this blog!
I now cook at about 11 AM, then pack up what I made to take to work for dinner. As a result, all my cooking is done during daylight hours, giving me much better light for pictures.
I know using lemon juice is not authentically Thai, but I couldn’t find limes at my grocery store. Either type will work, but if you crave authenticity, reach for the limes. If you have an aversion to fish sauce, or are vegetarian, soy sauce would probably work as a substitution, but I haven’t tried it yet. If you do, let me know how it tastes!
(adapted from Orangette)
Juice of 1 lemon (or 2 limes)
2 tbsp fish sauce
1/4 cup brown sugar
2 tbsp rice vinegar
4 cloves garlic, finely chopped
1 hot red chili, finely chopped (omit if you don’t like spicy food)
Combine all ingredients, and taste. (This is really important! If it’s too fishy, add a little sugar and vinegar…if too sweet, add a little vinegar and/or fish sauce). Add a little water if the dressing seems to sugary and thick (again, this will depend on how you alter it to suit your tastes).
12 ounces tofu (or you could use a chicken breast or two)
1 1/2 cups julienned napa cabbage
1/3 cup chopped cilantro
2 green onions, thinly sliced
1 carrot, julienned
10 ounces rice noodles
1/4 cup roughly chopped peanuts
Cut the tofu (or chicken) into bite-sized pieces and cook in a frying pan. (Tofu should be brown on all sides; chicken should be fully cooked). Set aside.
In a large bowl, combine the vegetables and tofu.
Cook the rice noodles according to package instructions, drain, and rinse with cold water. Add to the bowl of vegetables.
Pour the dressing over the salad and toss well.
Sprinkle with peanuts to serve.