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Thai Noodle Bowl

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Thai Noodle Bowl
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
0
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Ingredients

for
4
Ingredients
12 ounces
2 tablespoons
9 ounces
2
red Bell pepper (cut into strips)
1 bunch
scallions (sliced)
cup
3 sprigs
Thai basil (leaves only)
1 teaspoon
For the curry paste
1
1 clove
¾ inch
1 generous pinch
grated Kaffir lime peel
1 teaspoon
Preparation

Kitchen utensils

1 Non-stick pan, 2 Bowls, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Whisk, 1 Mortar, 1 Slotted spatula, 1 Fork

Preparation steps

1.
Cook the noodles in plenty of boiling, salted water according to the packet instructions until al dente.
2.
Heat the oil in a wok or frying pan and gently cook the vegetables until tender.
3.
Put all the curry paste ingredients into a mortar or food processor and grind to a paste.
4.
Stir the curry paste and coconut milk into the vegetables and simmer for 3-5 minutes. Add the Thai basil leaves and season to taste with salt, pepper and fish sauce. Add a little water if necessary.
5.
Drain the noodles and put into bowls. Divide the vegetables between the bowls and serve hot.