Boondock Bangkok

Living in an RV creates special obstacles for someone who likes to cook eat as much, and as well, as I do. “Boondocking” adds a whole other layer of challenges, mostly relating to concerns about limiting water used for prep and clean-up. It is for that reason that hamburgers, hotdogs, deli salads and meats are so often associated with camping. But that isn’t the kind of diet I’m going to adopt willingly. Fortunately, there are tasty alternatives to the standard campground grub. One of which is Chicken Sates with Spicy Thai Noodles.

What makes this dish campground friendly is that the Thai noodles can be prepared a couple days ahead of time and served at room temperature, or even cold. Take that potato salad! The Sates marinate in a freezer bag before getting thrown on the grill. Add steamed vegetables and some House of Tsang Peanut Sauce (which is surprisingly good right off the grocery store shelf) and you have high-quality Thai take-out served up in the heart of the wilderness. How’s that for “roughing it?”

The following recipes are approximations of what I do. I usually vary the ingredients a bit to taste, so the measurements aren’t always exact. Feel free to play with it. And remember, when in doubt, throw in some more chilies.

Chicken Sates

* 1 lb chicken breast, sliced into thin strips
* 2 tablespoons sugar
* 2 garlic cloves, minced
* 1 stalk lemongrass, minced
* 1 Thai chile (or serrano, or jalapeno), seeded and minced
* 1 ½ teaspoon ground coriander
* ½ teaspoon ground tumeric
* ½ teaspoon black pepper
* ¾ cup unsweetened coconut milk
* 3 tablespoons Asian fish sauce
* 2 tablespoons lime juice

Crush garlic, lemongrass, chile, coriander, tumeric, sugar, and pepper into a paste with a mortar and pestle. Stir in coconut milk, fish sauce, and lime juice. Pour sauce into a freezer bag with chicken strips and let marinade in the refrigerator for one hour. Thread chicken strips on to skewers and grill for 2 minutes per side, or until cooked through. Serve with peanut dipping sauce.

Spicy Thai Noodles

* 1 tablespoon peanut oil
* 4 tablespoons minced peeled fresh ginger
* 4 garlic cloves, minced
* 3 tablespoons toasted sesame oil
* 3 tablespoons soy sauce
* 1 tablespoons Asian fish sauce
* 4 tablespoons rice vinegar
* 3 tablespoons sugar
* 1 teaspoon cayenne pepper
* 1 1/2 teaspoons salt
* 1 pound fresh Chinese egg noodles
* 12 green onions, thinly sliced|
* 2 red peppers, sliced|
* 1/2 cup coarsely chopped roasted peanuts
* 1/4 cup thinly sliced fresh Thai basil leaves

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 7 ingredients; whisk to blend. Add cooked noodles, sliced green onions, and red peppers and toss to coat. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Fin.

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One Comment on “Boondock Bangkok”

  1. grant March 9, 2011 at 3:02 am #

    Sounds good… Now feed me.


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