A Thai and Vietnamese Fusion that is sweet and spicy, and comes together in 15 minutes.
I am going to refer to this as a Thai noodle bowl, but you could also call is Faux Pho.
I never knew how to pronounce Pho for the longest time. I always thought it was “faux”. Common mistake I hear. Anyway, it is Fuh, like Fu**! I just think it is fun to call this Faux Pho (Fo-Fa)!MY LATEST RECIPES
Anyway, I was sitting in my room watching Scandal… trying to get into it since it seems like everyone I know has recommended it to me… and I am totally craving Pho. Like want it this second. But of course, I have 4 kids, one of which was napping, so running out to get some was not going to happen.
I decided to use what I had on hand to create something that ended up being magical. I used this Chili Honey Lime Chicken as inspiration, and I just keep making it over and over because it tastes so good, is so easy to throw together, and has some of my favorite ingredients. Now if only I could find a way to incorporate some chocolate into this! Just kidding.
Isn’t it just gorgeous? I mean succulent shrimp, spicy jalapenos, fresh cilantro and green onions, some great veggies, and a broth I could drink straight up! Oh ya, and it has Ramen noodles in it. You read that right…the cheap, easy to come by, college student salvation, Ramen!
Which reminds me of a funny story. We were at dinner with some Mormon Missionaries, and I asked them if they get fed a lot, or if they have to cook much. They said that they eat at member’s homes a lot, and when they don’t, their neighbor, who is from Guam, gives them lots of food. They said, “He shares these great authentic noodles with us.” And my 9 year old son says, “So basically they feed you Guam-en Noodles.” Hysterical right? He gets his sense of humor from his dad.
Anyway, I do use Ramen, but not the MSG flavor packet. That goes in the trash. Just those fun little noodles! I throw in some great seasonings and extras, cut up my peppers, and boil the noodles so they soak in all the flavor and goodness. I cook the shrimp separately because I hate the idea of them overcooking. I then toss it together, top with fresh goodness, and find my happy place while I eat it. Alone. No sharing. Just kidding…I’ll share! But you can make your own with this recipe:
As mentioned, I have made this several times, and have adjusted the amounts of Sriracha, honey, lime, and sweet chili sauce used to fit my preferences, and my children’s preference. I like more spice then they do. So feel free to adjust a bit to get the broth to a flavor you like.
I hope you enjoy it as much as I do!