Thai-Inspired Vegetables and Rice Noodles

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Thai-Inspired Vegetables and Rice Noodles
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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 Coconut milk (canned)
1 tablespoon Tom Wam paste
300 grams Coconut (canned)
Limes (juice)
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 the package directions in a pot of boiling salted water.

2.

Rinse the bok choy and cut into bite-size pieces. Rinse the scallions and cut into bite-size pieces. Rinse and trim the green beans. Cook in a pot of boiling salted water for 1 minute. Rinse and trim the snowpeas. 

Grease 1 or 2 bamboo steamer baskets. Place the bok choy, scallions, green beans and snowpeas in the baskets. Set over a pot of boiling water, cover, and steam for 8 minutes.

Combine the coconut milk and Tom Wam paste in a pot. Boil for 4 minutes. Stir in the coconut meat. Season with lime juice to taste and the fish sauce.

3.

Rinse the cilantro, shake dry, pluck leaves and coarsely chop. Rinse the chile peppers, cut in half lengthwise, remove seeds and white ribs, and cut into thin strips. 

Add the rice noodles and steamed vegetables to the coconut milk mixture, and toss until coated. 

4.

Serve the noodles and vegetables in bowls, garnished with the cilantro and chile.