Rice Noodles with Vegetables and Coconut

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Rice Noodles with Vegetables and Coconut
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
300 grams wide Rice noodles
salt
2 heads Bok Choy
2 bunches scallions
200 grams green Beans (or Thai snake beans)
200 grams Snow peas
400 milliliters unsweetened Coconut milk (canned)
1 tablespoon Tom Wam paste (Asia Download)
300 grams Coconut (canned)
juice of Limes
1 teaspoon Fish sauce
1 bunch cilantro
2 red chile peppers
How healthy are the main ingredients?
Bok ChoyCoconut milkCoconutSnow peasaltLime

Preparation steps

1.

Cook the rice noodles according to package directions.

2.

Rinse the vegetables. Cut the bok choy and scallions into bite-size pieces. Blanch the green beans in a pot of boiling salted water for 1 minute, drain. Place the scallions, bok choy, beans and snow peas in one or two oiled bamboo steamers set over a wok or pan of simmering water, cover and cook 8 minutes.

In a saucepan, bring the coconut milk and Tom-Yam Paste to a boil and boil 4 minutes. Chop the coconut meat and add to the pan. Stir in the fish sauce and season with lime juice to taste.

3.

Rinse the cilantro, shake dry and coarsely chop the leaves. Rinse the chile, slit lengthwise, remove the seeds and white ribs and cut into fine strips. 

4.

Toss the vegetables, noodles and sauce together and sprinkle with the cilantro and chile.