Thai Shrooms and Noods

Thailand, undoubtedly one of the most inspiring eating destinations. I am so fortunate to have been able to visit countless times. What I most look forward to are the simplest and yet complex concoctions, a soup, stew, some noodles or rice, a fresh salad.

Tasting Priyal's aka Dulce De Mirchi's Thai delicacies clearly took me to two places- her childhood in Bangkok, and her third culture heritage. Not only did those flavors, memories and textures dance so beautifully- I left that dinner feeling like I wanted to recreate those flavors for days. Her mushroom dish was impeccable, and her use of truffle oil to elevate her edamame dimsums is something I am constantly ordering from her.

Listed below are ingredients that I had at home, or at least ones that made sense to combine together. I encourage you to be flexible. Throw in some beef, combine with rice, incorporate other vegetables- it's all good- just remember to retain the flavour components.

Ingredients

Rice Noodles

Oyster Mushrooms

Coriander

Lime

Coconut Sugar

Soya Sauce

Sesame Oil

Ginger

Garlic Sprouts

Vegetable stock

Smoked harissa

Lemongrass paste

Salt

Pepper

Truffle oil

Peanuts

Thai basil

Instructions

In a wok, stir fry mushrooms with garlic sprouts, soya sauce, sesame oil, smoked harissa and vegetable stock. Watch it release its flavours. Add a tiny bit of water for them to steam in.
Add noodles to the mushroom stew and cook noodles inside them. For this you may need to add more water. I really like cooking my pastas/ noodles in the sauce I plan to serve them in for multiple reasons: less dishes to wash, pasta releases a thick, glossy starch, and flavours just bind so well.
Chop coriander and basil, and combine with shredded ginger, lemon grass paste, peanuts, sugar, salt, lime juice and beat in a pestle and mortar.
Top noodles with this peanut dressing and finish off with extra limes, and a final pour of truffle oil.
Eat at room temperature.