This illustrates something that I have an issue with (some pun intended) in Everyday Food magazine. I don’t know who has the time to make these wonderful lunches and breakfasts. The lunch column is called “lunchbox,” which, to me, connotes that you make this ahead of time and pack as a lunch. This recipe probably legitimately does take only 15 minutes, but that still seems like a lot for a boxed lunch. I don’t typically “prepare” a lunch so much as I throw leftovers into a container or maybe make a sandwich and toss in a piece of fruit. All that having been said, this is a tasty meal.
Using deli roast beef really does save a lot of time and impart a lovely flavor. The dressing: lime juice, veggie oil, sugar, and Thai red curry paste, is wonderful. Plus, any chance I get to eat rice noodles makes me feel like I’m getting a take-out treat.
Here’s a question for our readers (we know you’re out there!): What can I do with all of these leftover rice noodles? This recipe uses a whopping two ounces of noodles. This is the second time D and I have made this recipe. The last time, the leftover noodles sat in our pantry for years before we threw them out. I don’t want this to happen again. I also don’t really want to make pad thai. I like for pad thai to be a special meal that I only get as takeout. Like crab rangoons. Could I make them at home? I guess. But, why? So what can I make to use up these rice noodles?