i made a remarkable discovery somewhere in between eating many bowls of soup. rice noodles, the stuff at the bottom of all those bowls of tom yum, is the perfect wheat-free replacement to accompany my amazing meatballs and marinara sauce. i am not going to pretend to be humble about this one. that sauce is so good.
forget "almost". this is as good as the real thing.
the key to using rice noodles in an application like this seems to be a generous helping of the sauce to keep the noodles from sticking together. if you have ever had rice noodles in soup, you may recall that they tend to multiply in size, as they just keep on absorbing liquid while you eat.
if you squint really hard, you can see a few ripples of noodles sticking out from under all that sauce. by the time this cooled down enough for me to start eating, it was far less soupy than it appears here.
the basil plants need a bit of trimming, so i will very likely be making some pesto in the coming days. naturally, this means that i will have to eat many bowls of rice noodles with pesto, but it is strictly for research purposes. i promise.
i have to go watch a movie now. i was hoping he would have forgotten, but i do not seem to be quite so lucky. please send help.