Monday Night Thai Takeout

Following Sheldon Cooper’s food schedule, I decided to make a Thai dish for this Big Bang Theory based recipe.

Servings

2

Ready In:

25 mins

Good For:

Dinner

Inspiration from

Big Bang Theory

The Big Bang Theory was an American television sitcom created by Chuck Lorre and Bill Prady, both of whom served as executive producers on the series. The show premiered on CBS on September 24, 2007 and broadcast a total of 279 episodes over 12 seasons.

The show originally centred on five characters living in Pasadena, California: Leonard Hofstadter and Sheldon Cooper, both physicists at Caltech, who share an apartment; Penny, a waitress and aspiring actress who lives across the hall; and Leonard and Sheldon’s similarly geeky and socially awkward friends and co-workers, aerospace engineer Howard Wolowitz and astrophysicist Raj Koothrappali. Over time, supporting characters were promoted to starring roles, including neuroscientist Amy Farrah Fowler, microbiologist Bernadette Rostenkowski and comic book store owner Stuart Bloom.

The Hunchback of Notre Dame Salade Niçoise

Ingredients

2 portions Rice Noodles (cooked according to package directions, immediately rinsed with cold water and cooled)
2 tbsp Vegetable Oil
350g Tofu (cubed)
Salt
150g Broccoli (cut into florets)
2 Garlic Cloves (minced)
3 Spring Onions (chopped)
1 tbsp Coriander Leaf (chopped)
100g Beansprouts
2 tbsp Passata
4 tbsp Soy Sauce
1 tbsp Brown Sugar
2 tsp Lime Juice
1 tbsp Sriracha
2 tbsp Miso Pasta
100ml Water
Roasted Peanuts (chopped, to serve)

Sheldon’s food schedule is as follows (this may have changed through the series):

Monday: Thai takeout.
Tuesday: Cheesecake Factory.
Wednesday: Halo night and new Comic Book night.
Thursday: Pizza night.
Friday: Chinese takeaway and Vintage Game Night.

Using Sheldon’s food schedule, I decided to choose a Thai recipe for Monday night Thai takeout dinner rather than choosing his actual meal. It has also helped that this was cooked on a Monday night, and will be announced on a Monday too!

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

Preheat a skillet over high heat. One hot, drizzle 1 tbsp of oil. Add the cubed tofu and sprinkle with salt. The tofu should immediately sizzle when it hits the pan. Cook for 7 minutes, tossing often until browned on all sides. Set aside once cooked.

Step 2

Meanwhile mix together the passata, soy sauce, sugar, lime juice, sriracha, miso paste and water until mostly smooth then set aside.

Step 3 

In the skillet, cook the broccoli in oil with salt. Cover the pan between stirring to cook faster. It should take 5 minutes and be lightly charred in places. Set aside with the tofu.

Step 4

Lower the heat to medium and add the garlic in the remaining oil until fragrant. Add the chopped spring onion and coriander and toss until wilted. Add the sauce mixture and cook until heated through. Add the noodles to coat then add back in the tofu and broccoli, along with the beansprouts. Toss to coat. Serve immediately, topped with peanuts, plus extra coriander if desired.

Monday Night Thai Takeout

Following Sheldon Cooper's food schedule, I decided to make a Thai dish for this Big Bang Theory based recipe.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Thai
Keyword: Big Bang Theory, TV Show
Servings: 2 people

Equipment

  • Skillet

Ingredients

  • 2 portions Rice Noodles cooked according to package directions, immediately rinsed with cold water and cooled
  • 2 tbsp Vegetable Oil
  • 350 g Tofu cubed
  • Salt
  • 150 g Broccoli cut into florets
  • 2 Garlic Cloves minced
  • 3 Spring Onions chopped
  • 1 tbsp Coriander Leaf chopped
  • 100 g Beansprouts
  • 2 tbsp Passata
  • 4 tbsp Soy Sauce
  • 1 tbsp Brown Sugar
  • 2 tsp Lime Juice
  • 1 tbsp Sriracha
  • 2 tbsp Miso Pasta
  • 100 ml Water
  • Roasted Peanuts chopped, to serve

Instructions

  • Preheat a skillet over high heat. One hot, drizzle 1 tbsp of oil. Add the cubed tofu and sprinkle with salt. The tofu should immediately sizzle when it hits the pan. Cook for 7 minutes, tossing often until browned on all sides. Set aside once cooked.
  • Meanwhile mix together the passata, soy sauce, sugar, lime juice, sriracha, miso paste and water until mostly smooth then set aside.
  • In the skillet, cook the broccoli in oil with salt. Cover the pan between stirring to cook faster. It should take 5 minutes and be lightly charred in places. Set aside with the tofu.
  • Lower the heat to medium and add the garlic in the remaining oil until fragrant. Add the chopped spring onion and coriander and toss until wilted. Add the sauce mixture and cook until heated through. Add the noodles to coat then add back in the tofu and broccoli, along with the beansprouts. Toss to coat. Serve immediately, topped with peanuts, plus extra coriander if desired.

Sources and Inspiration:

TV Show InformationRecipe InspirationSchedule

 

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