Thursday, June 14, 2012

Spicy Thai Noodles


For the Sauce;
Yellow or Green Thai curry paste - 2 tsp
Curry powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garlic - 1 clove, minced
Coconut cream or coconut milk (creamy variety)  - 1 cup
Vegetable stock - 1/2 cup
Sugar - 1 tsp
Juice of 1/2 a lime

Baby Corn, cut into small chunks
Red Pepper - 1 small, chopped lengthwise
Green Pepper - 1/2 cup, chopped lengthwise
Coriander for garnish

Thick Noodles for the filling and thin noodles for the topping

In a small bowl mix the yellow curry paste, curry powder, turmeric and garlic.
Prepare all your vegetables ready for later.
Prepare the thin noodle topping. Deep fry them in hot oil for for around 20 seconds and take them out (they burn quickly). Place fried noodles on kitchen towels and sprinkle with a little curry powder for extra flavor.
Cook the thick noodles according to pack instructions (approximately 4 minutes).
Start the sauce. In a wok add the curry paste mixture to 2 tbsp oil and fry on a high heat for 30 seconds. The curry paste is ready when the oils float to the surface. Add the coconut cream, vegetable stock, sugar and stir. Stir in the vegetables and allow to boil for 3-4 minutes until cooked and sauce has thickened.
Mix in the cooked noodles and coriander. Add the lime and taste for seasoning. 
Pour into your dish and top with crispy fried noodles.

Recipe Courtesy: Mongolian Kitchen

1 comment:

  1. I love spicy noodles and yours look delicious. Thanks for being a part of the YBR:)