Jason and I went to see Interstellar last night in an IMAX theater (like the legit IMAX floor to ceiling screen, not the movie theater ‘IMAX Experience’ ones) and holy sh!t.
1. Do yourself a favor and go see it in a real IMAX theater. Outer space and the entire movie just looks freaking awesome on that screen. You’re really doing the movie a disservice if you don’t see it on a giant IMAX screen. Or at least, that’s what a lot of people told us so that’s why we even decided to see it in IMAX in the first place.
2. If you want your mind blown, go see this movie.
3. I literally cannot stop thinking about this movie and how crazy Christopher Nolan’s brain must be to even think of these things. Seriously, one word can really describe his movies: mindfu*k.
4. Go see this movie. Yes, it’s freaking long (2 hours and 50 minutes) but it didn’t feel like it AT ALL! Matthew McConaughey and Anne Hathaway were really good in the movie. I typically am not a fan of Anne but she did wonderful in this. Oh, and there was totally a surprise actor in this that wasn’t told AT ALL in the previews or press. So, we kinda liked that. It was like when they came on screen, you were like ‘IS THAT…..?!’ It was really well-played.
I tried something new with carrots in this dish. Can you see how they aren’t like chopped into pieces but more like long, thin, flat noodle-shaped? I have been seeing it on some blogs lately where instead of chopping the carrots in noodle dishes, just shave the carrots with a vegetable peeler! It’s kind of a neat effect especially in a noodle dish. I rarely work with rice noodles. I’m intimidated by them and I honestly don’t know why. They’re actually so much easier to work with than pasta. You have to boil water and then cook the pasta but with rice noodles, you just soak them in hot water and place them in the skillet. Easy! That’s why we loved this Thai chicken curry noodles dish. It was easy to whip up and was a delicious new way to make Asian cuisine!
Thai Chicken Curry Noodles
- 10 ounces (284 g) pad thai noodles
For the sauce
- ¼ cup (59 ml) low-sodium or regular soy sauce
- ¼ cup (59 ml) water
- 1 tablespoon honey
- 1 tablespoon dark brown sugar
- 3 teaspoons red curry paste
- 1 tablespoon rice wine vinegar
- 1 teaspoon grated ginger
For the rest of the dish
- 2 cloves garlic, minced
- 1 onion, diced
- 10 ounces (284 g) shiitake mushrooms, sliced
- 2 carrots, shaved into long thin strips with a vegetable peeler
- 1 boneless skinless chicken breast, cut into pieces
- Sriracha sauce, for topping (optional)
- Green onions, for garnish (optional)
- Fill a large bowl with hot water and soak the pad thai noodles in it for 10 minutes, or until soften. Drain and set aside.
- Whisk together all the ingredients for the sauce and set aside.
- In a large skillet over medium-high heat, saute garlic and onion until softened and fragrant, about 3-4 minutes. Add the mushrooms carrots to the skillet and cook until tender.
- Add the chicken to the skillet and cook until chicken is cooked through.
- Add the noodles to the skillet then pour the sauce over top. Toss mixture to coat completely. Let simmer for 5 minutes, toss again, then remove from heat.
- Serve hot and add sriracha sauce on top, if desired.
- You may garnish with green onions but it is optional.
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