Thai Noodle Bowl 

Thai Noodle Bowl

(0)

Difficulty:easy
Preparation:25 min
Ready in:25 min
Vegetable
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Ingredients

For servings

12 ouncesmie noodles
2 tablespoonsvegetable oil
9 ouncesshiitake mushrooms sliced
2red Bell pepper cut into strips
1 bunchscallions sliced
⅞ cupsCoconut milk
3 sprigsThai basil leaves only
salt
peppers
1 teaspoonFish sauce
For the curry paste
1red Chile peppers
1 clovegarlic
¾ inchesGalangal
1 generous pinchgrated Kaffir lime peel
1 teaspoonShrimp paste
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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

Directions

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.
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