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Ingredients
Rice Noodles with Vegetables and Coconut
- 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 Tbsp Tom Wam paste (Asia Download)
- 300 grams Coconut (canned)
- juice of Limes
- 1 tsp Fish sauce
- 1 bunch cilantro
- 2 red chili peppers
Cook the rice noodles according to package directions.
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.
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.
Toss the vegetables, noodles and sauce together and sprinkle with the cilantro and chile.
(Percentage of daily recommendation)
| Calorie | 878 cal. | (42 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 19.2 g | (64 %) |