This food photography project started as a way to stay productive in early quarantine, and then life started back up again. However, seeing as how quarantine is an on again, off again practice these days, I figured I might as well keep posting. I made this recipe from Half Baked Harvest’s cookbook and had to photograph it, because look…
The COLORS !!!
My version is slightly adapted from Half Baked Harvest’s Thai Basil Beef recipe, so I’m calling it Sweet & Spicy Thai Spaghetti. I used cashews—because I don’t like peanuts—added some Sichuan peppercorns—because I love using my mortar and pestle—and added sweet onions and red peppers—because I’m my momma’s child. Once again, I did not create this recipe, but here’s how I adapted it:
Sesame oil
1lb. of ground beef
1/2 sweet onion
1 red bell pepper, sliced
3 garlic cloves, minced
1 T roughly chopped ginger - I like mine in bigger chunks
Add sesame oil to skillet and cook beef and onion together over medium high heat. Drain beef, if desired. Add bell pepper, garlic, and ginger.
Meanwhile, bring a pot of water to boil. Remove from heat and add 1/2 a package of rice noodles (approx. 8oz). Let sit for 10 minutes or until soft and strain.
Add 1/4 cup of soy sauce, 1/2 cup of sweet Thai chili sauce, and 1/2 cup water to the meat concoction. (Tip: buy the chili sauce with the label that’s not in English. Most likely, there will be fewer added syrups and more authentic flavor!) Add the juice of two limes. This is where the magic happens. Let it simmer a while.
Next, chop a healthy handful of fresh basil leaves and add to the mix. Remove the skillet from the heat.
A nutty, crunchy topping is the finishing touch for this dish. It may seem random, but take my advice and don’t skip it!
A handful of cashews (approx. 1/2 cup)
Sea salt
Ground Sichuan peppercorns
4 mini sweet peppers, cut into small bits
Juice of 1 lime
Step 1: Go visit your local Asian market and get some Sichuan peppercorns. I bought these for another recipe and loved the smoky flavor. I also think it added a nice spice since I used sweet peppers instead of a Fresno pepper. Grind the peppercorns, crush the cashews, and combine with sea salt, peppers, and lime juice.
Additional toppings:
Matchstick carrots (y’all, I only had baby carrots, so I used a peeler and sliced them)
Sliced green onion
Sprinkle all your toppings over the noodles and meat sauce and EAT UP!
