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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
Ingredients
- 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 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)
Instructions
- 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.10 ounces (284 g) pad thai noodles
- Whisk together all the ingredients for the sauce and set aside.1/4 cup (59 ml) low-sodium or regular soy sauce, 1/4 cup (59 ml) water, 1 tablespoon honey, 1 tablespoon dark brown sugar, 3 teaspoons red curry paste, 1 tablespoon rice vinegar, 1 teaspoon grated ginger
- 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.2 cloves garlic, 1 onion, 10 ounces (284 g) shiitake mushrooms, 2 carrots
- Add the chicken to the skillet and cook until chicken is cooked through.1 boneless skinless chicken breast
- 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.Sriracha sauce
- You may garnish with green onions but it is optional.Green onions
Do you have to make this with brown sugar? can you do honey in place? What will happen!
i haven’t made it with honey but it should still work
This recipe is amazing! So versatile. You can use pretty much any meat or veg. My husband won’t go near a mushroom, so I used peppers and shredded cabbage. That sauce, though! Awesome. I’ll make this again and again!
So glad you enjoyed this!
I’m not sure that anyone on this post actually made the recipe. Followed it word for word (minus the carrots and mushrooms because I didn’t have any on hand). It didn’t say to season the chicken, the sauce is way too runny for what I was hoping for, and overall the flavors were bland. Disappointed.
Sorry you didn’t enjoy this, Calandra! Seasoning to taste is what I always recommend if a recipe doesn’t state salt measurements. It’s very hard to give a salt measurement because people have different sodium preferences. If I had said 1 teaspoon of salt; someone could come back and say “this was entirely way too salty!” and vice versa. A note on what you said about people not making it: if you take a look, there have been people who made it.
Kelly on 4/16 said: This looked to yummy not to try. Well it is now a regular on our family menu list. wow what flavours. I used dried egg noodles instead of rice noodle. wow wow wow. A must have go to meal that is so easy to make. Thanks you for sharing.
Sylwia on 10/21 said: Delicious! I made some modifications by adding Mirin instead of wine vinegar, used mushrooms instead shitake, tried with king prawns as well. All of that made my taste buds happy :D Thank you for your recipe!
Ive been searching for a good Interstellar review! Ive got a bong I named Interstellar because it leaves you confused and mind blown! Thanks