Thai Noodle Bowl
- 12 ounces mie noodles
- 2 tablespoons vegetable oil
- 9 ounces shiitake mushrooms (sliced)
- 2 red Bell pepper (cut into strips)
- 1 bunch scallions (sliced)
- ⅞ cup Coconut milk
- 3 sprigs Thai basil (leaves only)
- 1 teaspoon Fish sauce
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
Cook the noodles in plenty of boiling, salted water according to the packet instructions until al dente.
Heat the oil in a wok or frying pan and gently cook the vegetables until tender.
Put all the curry paste ingredients into a mortar or food processor and grind to a paste.
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.
Drain the noodles and put into bowls. Divide the vegetables between the bowls and serve hot.