Kristen from Frugal Antics of a Harried Homemaker is the hostess for our linky party; and she invited us to use eggs and bacon for this celebration. Bacon & Eggs? Yes, please!
When I saw those were the theme for April’s Improv Challenge, my mind immediately went to pasta. One of my former (as in prior to gluten-free living) favorite go-to hurry-up week-night meals was Spaghetti Carbonara. Been there, done that. (Plus, I haven’t found a GF pasta that I would wish to use for the dish…) I needed a new type of recipe that hadn’t been posted on my blog before. 
If one were to follow my facebook or Instagram postings, one would think I have a new addiction to Thai food, namely Pad See Ew. One would be correct!
I’ve been scouring the ‘net, searching for & pinning recipes that looked like they would taste as delicious as the dishes I ordered in my favorite Thai restaurants. The recipe I referenced most for my creation came from Bee Yinn Low of Rasa Malaysia. I did make a few changes: I didn’t find Chinese broccoli or fresh “river noodles” at my Asian market. And, instead of mixing soy/oyster/fish sauce(s) and sugar, I used San-J’s gluten-free peanut sauce.
Because I used dry noodles, I soaked them in cold water for an hour to soften. 
I cut up the bacon & cooked it until it was the perfect color!
I browned the onion in some of the bacon drippings & then added chopped garlic.
The vegetables were the next to hit the pan.
I returned the bacon after the veggies started getting tender.
Made a well in the center of the pan & scrambled the eggs into it, one at a time.
The noodles have to be very well drained. Then I was able to brown them in the pan with a little sauce. (I also added a touch more bacon drippings.)
Mmmmmmmm! I gently tossed everything together.
Heaped it high on a plate & let everyone dig in! 
I used tamari on mine. The hubs liked sriracha on his.
Check out the other guests at our eggs & bacon party:
I have never tried this. It sounds delicious!
ReplyDeleteYummy! Never would've noticed this is gluten-free without the mention because your combo of rice noodles, sauce and veggies look an sound tantalizing. Congratulations on a winner recipe, Melody =)
ReplyDeleteI'm usually not a peanut sauce person, but I think I'd be willing to try this. Great Improv pick!
ReplyDeleteYou've just introduced me to a whole new world! Out of the corner of my eye last week, I noticed a section of the grocery store that looks like the food you're writing about, but I hurried past it.
ReplyDeleteThis looks ab-so-lute-ly incredible. And b/c of my Celiac, we've started eating at home more often. I simply MUST try this, Melody. Thank you! xoxo
Do. It!
DeleteI've not been happy with the rice pastas I've used for Italian-type food; but the selection of naturally gluten-free Asian noodles is amazing!
Reading the labels when purchasing sauces really helps (except for when they're not in English :D )
I like the quinoa (sp?) pasta! Delish.
DeleteI love the flavors of Thai food, too! I'll have to try your gorgeous dish :)
ReplyDeleteThat looks absolutely delicious! You are so creative. I'll have to try it!
ReplyDeleteCandy
This looks good! And a nice safe step from my usual pad thai! Great choice!
ReplyDeleteThis looks positively fabulous! I love the flavors you combined in this mouth watering dish.
ReplyDeleteOh yum!! I, too, have an obsession with Pad See Ew (have been using zucchini instead of broccoli) and this version looks like a winner.
ReplyDeleteAll I have to do is to replace broccoli with another vegetable, and this would be THE PERFECT noodle recipe for my dinner table.Bacon with noodles....what a winning combo. Mnnnnn....
ReplyDeleteLove Pad See Ew, and I love that it is gluten free. I had to go gluten free about a decade ago, and I never got to eat anything as delicious looking as this (meaning I ate a lot of grey, mushy pasta)
ReplyDeleteThis recipe sound wonderful!! Love all the veggies and of course, the bacon. Yum! And what a cute "Bacon & Eggs" graphic at top!
ReplyDelete