A toddler’s love story with noodles and the recipe for an easy noodle salad
One of the things that excited us the most of going back to Bangkok for a few days was to stuff our faces with all the delicious Thai food. We only had to find a way to make it appealing to Tommi, as we weren't sure on how he would react to the local cousine. Between what we ate back home and the varied menu of his nursery he had been exposed to a variety of flavours and cooking styles, but still he is not always an easy eater.
The first night we went to a place specialised in Khao-Soi, a dish from the northern region of Thailand. We were all exhausted and extremely jet lagged and Tommi slept while we were seated in the small and unpretentious restaurant filled with a delicious, fragrant smell of coconut, fresh herbs and stew. Two beautiful dishes arrived, a creamy stew and a stir fry of egg noodles, both garnished with a heap of crunchy noodles. Tommi woke up slightly confused while we were diving into our meal, asked ‘what is this’ pointing straight to the crunchy noodles that we sold for ‘pasta chips’. Probably confused enough, he decided to give it a try and it was so much of a success we had to order another plate!
The day after we told him we were eating ‘funny pasta’, and as the Pad Thai arrived he tucked in without fussing about it and from that point it was noodle love. He then went on to devour an incredible amount of mie goreng (mostly avoiding the veggies...) while we were in Bali.
So noodles are now in high rotation in our family homecooked meals. We love Meera Sodha’s Pad Thai and Pippy Eats recipes, but this is definitely the fastest and easiest noodle recipe we have been making loads for lunch while in lockdown. Thank you to our friend Alessa for posting it on her ig! She is an extremely talented Yoga teacher and therapist but also an excellent cook (her tajine is the BEST I have ever had).
- 200 gr vermicelli rice noodles
- 1 avocado
- 1 carrot
- 3 small tomatoes
- 1/2 courgette
- Mixed herbs (Mint, coriander, basil...)
For the sauce
- 5 tsp soya sauce
- 2 tsp sesame oil
- 2 tsp peanut butter
- Juice of 1/2 lemon
Cook the noodles in salted boiling hot water for 2’, then drain and rinse with cold water. Cut all the veggies, grating the courgette and the carrot. Mix with the cut herbs.Prepare the sauce by mixing all the ingredients, adding a splash of hot water if the peanut butter is hard to dissolve Finish off with some toasted peanuts or sesami seeds.
For full disclosure, Tommi doesn’t have ALL the vegs we put in. But I usually put aside a dish with only avocado and carrots to mix up with the noodles and the yummy sauce.