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: