I love Thai food and I love noodles so it's no surprise that I absolutely l-o-v-e this dish! This is my version of a recipe I tested from Rachel Allen's book Home Cooking. I've spiced it up but if you prefer it milder just miss out the Sriracha and chilli (if you like you could serve them on the side at the end for any chilli lovers you are feeding!). I've also changed some of the vegetables used which of course you could also change to what you like or happen to have in the house, and if you wanted you could also add some chicken or prawns, however I love this vegetable version for the perfect Meat Free Monday meal. It is full of so many fantastic fragrant flavours (try saying that 3 times!) but isn't too heavy. Try it once and there will be no going back or ordering from you local Noodle restaurant! Thanks Rachel!
Quick
Tip: Just like you would with a stir-fry you need to have all the
vegetables prepared and chopped first for speedy cooking at the end.
Serves
4 hungry people
400ml
tin of coconut milk (use low fat if you prefer)
2 tbsp
red curry paste
3 tbsp
peanut butter (can be smooth or crunchy – whatever you have/like)
300ml
vegetable or chicken stock
2 tbsp
fish sauce (or soy sauce for a vegetarian version)
1 tbsp
light brown sugar
3 lime
leaves, ripped in half (optional)
2-3
tsp Sriracha sauce (or other
similar chilli sauce)
1
lime, plus wedges to serve
1-
2 red chillies, finely chopped (de-seeded for less heat)
350g/
12oz medium rice noodles
1
red pepper, thinly sliced
150g/
5oz broccolini (Sprouting Broccoli), stalks chopped into inch pieces
and any large florets halved
150g/
5oz sugar snap peas, cut in half on the diagonal
2
fat spring onions, finely sliced
150g/
5oz beansprouts
55g/
2 oz unsalted peanuts, toasted in a dry frying pan and roughly
chopped
Small
handful of fresh coriander/cilantro, roughly chopped
Heat
a large frying pan or wok then add the coconut milk. Mix well to make
sure there are no lumps if it has separated at all then gently bring
to the boil. Simmer for a few minutes then add the red curry paste
and peanut butter and mix well before then adding the stock, fish
sauce, sugar, lime leaves, Sriracha, the juice of half the lime and
one of the chillies. Bring to the boil and leave to simmer for 5
minutes to reduce and thicken slightly.
While
the sauce is reducing put the noodles into a large bowl and cover
with boiling water. Leave for 5-7 minutes to soften then drain and
rinse with cold water to stop them cooking further and from sticking
together, then set aside. (If they are still a little on the crunchy
side don't worry – they will finish cooking in the sauce.)
Taste
to check the sauce then adjust the seasoning if needed (more fish
sauce if you need more salt, more lime, sugar, spice etc) until you
have the perfect balance. Add the sliced red pepper, broccolini, and
sugar snap peas to the pan and stir well through the sauce. Cook for
a minute or 2, uncovered, until tender-crisp, then add most of the
spring onions and bean sprouts (reserving some for garnish), the
drained noodles, three-quarters of the coriander and the peanuts.
Toss everything well together so it is all coated in the sauce and
piping hot then divide between 4 bowls. Finish with the remaining
beansprouts then sprinkle over the spring onions, coriander, chopped
peanuts and if you like the extra chilli and serve at once with a
wedge of lime, chop sticks and a cold beer!
i love thai food... fed up of the same old noodle recipe..thanx fr ths
ReplyDeleteOngoing Event- Mummy Ka Magic
Oh I adore Thai noodles. Fab recipe.
ReplyDeleteThai cooking is SO worth the million ingredients that go in to it. This is a beautiful picture of great food.
ReplyDelete