I should really come up with names for my dishes well before I go to post them. Tonight I spent half an hour on this one, only to arrive at “Thai-inspired Peanutty Rice Noodles with Catfish, Okra, Acorn Squash, and Onions,” … way too long.
This may seem like an asian-creole fusion dish, but it’s not since both okra and this catfish (I used Pangasius) are common to asian cooking. Anyway, the dish is a rather nice mix of catfish, vegetables, and rice stick noodles (banh pho) with a sweet sauce including acorn squash, coconut cream, and peanut butter.
I apologize for the horrible state of the following “recipe,” but I didn’t measure anything and I’m apparently in a narrative mood; you’re probably not going to make this anyway. (That there is what’s called a “self-fulfilling prophecy.”)
First I soaked dried banh pho noodles in water to soften them. Then I baked a small acorn squash, halved with “guts” removed placed in shallow water in a baking dish, for 40 minutes in a 375° F oven.
Meanwhile, I prepared the rest of the sauce: a combination of fish sauce, soy sauce, water, brown sugar, peanut butter, and coconut cream. When the acorn squash was cooked, I scooped it from the skin and mixed it completely into the sauce with a wisk.
In a large pan with canola oil, I fried the catfish (thawed from frozen) and onion strips (thinly cut from half a large yellow onion). Once those were mostly cooked, I reduced the heat, added sliced okra (defrosted from frozen) and fresh thai bird peppers. Once the vegetables were warmed, I added the sauce (~2 cups total) and added the drained noodles to the pan, stirred carefully, and simmered until desired consistency.
I served the dish topped with cilantro leaf and chili garlic sauce.
I couldn’t find any precedent for this dish in my cursory search for Internet recipes.
Many thai dishes have catfish and others have noodles, but apparently the two don’t usually touch. If you’re familiar with one, please let me know. :)
This sounds delicious. It’s Vietnamese rather than Thai, but I love cha ca made with catfish. It’s one of those unforgettable big-flavor dishes. This is more involved than the recipe I use, but it’s a good starting point for research. :)
Oops, and the link to the more- involved recipe: http://www.nytimes.com/recipes/12473/Cha-Ca-La-Wong.html
Trying to track asian rice noodle dishes… that way lies madness: the Chinese, Thai, Bangaledeshi, Vietnamese all have their variations. :)
Thanks for pointing me to one that I didn’t find!