Spicy Thai Noodles

Ingredients:

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

Oil

Vegetables

Baby Corn, cut into small chunks

Red Pepper - 1 small, chopped lengthwise

Green Pepper - 1/2 cup, chopped lengthwise

Coriander for garnish

Noodles

Thick Noodles for the filling and thin noodles for the topping

Method:

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