Thai-Inspired Vegetables and Rice Noodles
- 300 grams wide Rice noodles
- 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
Cook the rice noodles according to the package directions in a pot of boiling salted water.
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.
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.
Serve the noodles and vegetables in bowls, garnished with the cilantro and chile.