I wanted to cook outside because of the heat, so I was looking at either the grill or the wok. I felt like Thai food and had summer squash, shrimp, and rice noodles laying around. Since I couldn't do the noodles on the grill, I went with doing everything in the wok.
The noodles. I used a pad thai style sauce: FLS and tamarind. The noodles had been soaking overnight in cold water in the frig, so I simply drained them , threw them into the hot oiled wok, let them caramelize a little, and then poured in the sauce, which bubbled, reduced, and was absorbed as the noodles cooked through. I finished them with cilantro and scallion.
The squash. Lately I don't make curries as curries, preferring instead to reduce them into a thicker and more intense sauce. I find I like the vegetables grilled or stir-fried with a curry sauce instead of a full-blown curry, so that both retain their separate flavors. And, I don't have to make as much. I finally used the last of that curry paste from a while back to make the sauce. (Once it turns cold I'll probably go the other way and make all my curries into soups.) I served the rest of the sauce separately, and it was nice on the shrimp, too.
The shrimp. These were easy: just sear them in a hot wok and then turn the heat way down and season with a little FLS. The searing gives them a nice flavor and the lower heat helps them warm through without becoming tough.
The plate. I plated these things with pickled carrots and cucumbers. The carrots were done with OJ, ginger, and cider vinegar; the cucumbers were in a plain brine. I also garnished with little purple basil buds, fried shallots, and (of course!) shredded chile.