Chef Bobby’s Autumn Thai Noodles

All right, back in the kitchen and Chef Bobby is back with his second dish of the morning. This one brings a little warmth to a chilly fall day. Let's do it. He's making autumn Thai noodles. Smells so good. We're having fun, we're having fun. Where is this recipe inspired from? I just need a little heat this time of year. You wake up, it's 49 degrees, the weather's a little crazy. You want to stay in bed. This is for the crew for later on. Look at that. Beautiful. So gluten-free rice noodles, right? Do rice noodles taste any different from regular noodles? Yeah. They're good, though. You cook them differently, too? They're not horrible. Yeah, so just boiling water. I don't add salt to it because the Asian food has a lot of sodium in it. You can do a lot of sodium. This is a little bit of olive oil and sesame oil blend. So what we did is we've cleaned our shrimp. Okay. We're going to start with our shrimp. All right. That's hot. Cool. I like when it's hot. So we're gonna just sear these off real quick on one side. All right, we have ginger, we have curry powder. You can use curry paste, but like curry paste. This is my curry powder of choice right there, see that? There you go, I love that stuff. Amazon, same day, next day, whatever you feel like spending. So we're gonna throw a little minced Bermuda onion, red onion, whatever they call it, right? And then we're gonna throw a little bit of jalapeño in there, all right? We also have serranos, fresnos, there's all types of cool stuff you could put in there. I'm gonna toss my ginger in there. Again, the recipe, you could follow it online. You could add sugar to this. I prefer honey, sucrose over fructose, right? So we're not quite there yet, but I wanted to bring that up while I was thinking about it. We have a little baby trumpet mushrooms you can throw in there. I know we love our mushrooms, Chef Bobby. Look at these. How pretty are these? Beautiful. Aren't those cool? Oh, my gosh. Yeah, these are banging. I love these. So we have those. You can press a little garlic in here if you want. You don't have to put garlic in here. I'm a butter guy. I know I can put a little butter in there. Just mix everything together. I'm not going to make it too spicy, but it'll have a little bit of heat. Now we're going to throw our... Curry powder in there. Wow. All right. I didn't use all of it. Snow peas, okay? For the love of God, why are snow peas $7 a pound? I almost had a heart attack yesterday when she rang them up. I'm like, wait, is that right? Well, thank you for balling out on us. No, thank you. That's like the cost of meat sometimes, you know? I don't know what's going on with the groceries, but that's a show for another day, right? It sure is. All right, so to kind of bring a fall inspiration, I roasted these. These are only 79 cents a pound, thank God. See, that we can do. Little butternut squash, right? So we're gonna throw a little butternut squash in there. Good, good, good, really good vitamins and minerals in there. You've got a lot of good different textures going on in this meal, too. It's colorful, right? Yeah. And then if you wanted to kick it up a little bit, you could throw a little heat in there with the serrano peppers. And then we're going to throw some coconut cream. Look how thick that is. I know. That's the real stuff, that's why. This is so good, Chef Bobby. Okay, so we're going to give this a little swirl. Now that everything's kind of congealed and working together, we're going to throw a little bit of soy sauce in here. Okay. Give it a little salt, and then it'll also give it some color and a little umami flavor, okay? Honey. A little honey. Why not, right? Why not? Oh, my gosh, that looks so good. The reason why I do that is because the curry could be a little bitter. Yeah. Maybe a little bit bitter. So we're going to throw some sprouts. Some of our snow peas that are $7,000 a pound. That makes the texture so good, too. Make the groceries come down. And that's it. You let it simmer. You pull your rice noodles out of your water bath here. They're almost ready. This is really good. This cooks faster than regular pasta. Is it hitting you in the chest a little bit? It's like you didn't use a lot of seasoning, but it's so flavorful. Yeah. And the coconut, the coconut's really good for you. It's good for your gut. So good. It's good for your stomach lining. I'm trying to stop eating it, but I can't. No, it's just, thanks for trying it out. So yeah. What are we doing tonight? We'll be at home making, hanging out candy. I'm going to hang with my daughter and her boyfriend tonight. We're going to be passing out candy in Palmer Woods tonight. Oh, wow. So I'm excited, I'm excited. Are you dressing up? Send the address so we can stop by. I don't know, I don't have any costumes. I have friends that have like a hundred costumes. You've got to wear your show's Bobby costume. A hundred costumes, and they have like a specific closet for costumes. Oh, my gosh. Really? From Superman to Batman to Tin Man. Oh, they're into it. Whatever, man. You should be Chef Bobby in your Chef Coat and Hat. I got to get some costumes. Here we go. We never got into it, you know. It's a delicious recipe, too, on our website. Yeah, everything's on the recipe. All the recipes are online. Foxcitychoice.com, shrimp and squash. Fox 2, baby, let's do it. Hey, we always appreciate your being here. And stay with us. Plenty more to come on our Halloween morning. We'll be right back.