Adventures of a healthy-ish pseudo-foodie

I want to find crispy noodles that add height, just for aesthetics. This one borders on being too much work, especially when I make one pot with coconut milk and another pot with oat milk so I can eat it (and another pot to boil the rice noodles, and a baking sheet for the tofu). But it's very delicious, and it makes enough broth for to save for a second dinner (4-6 servings total). I used  this Prik-King curry paste  and the flavor is so good. I'll only experiment with other curry pastes if I can't find this one again. I worked from  this recipe from Feasting at Home . I made no changes aside from adding a thai chili, substituting oat milk for coconut milk in my serving, and skipping the kefir lime leaves because I couldn't find any. The Recipe: 4 oz rice noodles, boiled according to package 1 large shallot or 1/2 onion, sliced 2 tb chopped lemongrass (I used a tube of lemongrass paste) 1 thai chili, minced 2 garlic cloves, minced 2 tb Thai red curry paste 1/2 tsp turm...

Photo of the leftovers instead of the fresh meal, because at the time of serving I did not expect it to be blog-worthy. But it is! Yum. I had a tube of lemongrass paste and leftover cooked rice, so I went searching for a lemongrass fried rice recipe. What I found was many variations on stir-frying the lemongrass with aromatics, adding the rice/vegetables/protein etc, and finishing it with fish sauce, sugar, salt, and pepper. So that's what I did! I currently have an abundance of thai chilies from the garden, so that went into the aromatics, and I wouldn't skip this in the future. The Recipe 2 tb lemongrass paste (or work from fresh lemongrass for more work and more flavor) 2 cloves garlic, minced 2 thai chilies, minced 1 tb ginger, grated 1/2 onion, chopped 2 carrots, chopped 4 c cooked and cooled rice (next day is best) - I had calrose but I think Jasmine would be even better 2 c shelled edamame, boiled for 4 minutes 2 eggs, beaten and scrambled fish sauce to taste sugar to ta...