Spicy red Thai curry noodles
Yeung Man Cooking · ♥ 3.6K likes · 80K views · 7 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4–5 cup water
- ½ package pho rice noodles
Bring 4 to 5 cups of water to a boil. Put half a package of the pho rice noodles in a pan, pour the hot water over and stir for about two minutes.
Fast red curry noodles
Rinse and drain the noodles in cold water a couple of times to get rid of the excess starch.
- 75 g broccolini
Chop 75 grams of broccolini into bite-sized pieces, slice a quarter of a red onion and chop two sticks of green onion.
- ¼ whole red onion
- 2 sticks green onion
- 2 tbsp red curry paste
- 1 tbsp tamarind paste
- 1½ tbsp maple syrup
- 1½ tbsp soy sauce
- hot water
Mix the red curry paste, tamarind paste, maple syrup and soy sauce with a splash of hot water to combine.
Prepping vegetables and the curry sauce
Heat a non-stick pan over medium heat with three tablespoons of chili oil, add the red onion and broccolini and saute one to two minutes.
- 3 tbsp chili oil
- ½ cup canned chickpeas
Add half a cup of canned chickpeas and the green onion and saute a couple of minutes.
- 70 g bean sprouts
- ½ cup water
Add the noodles, the sauce, 70 grams of bean sprouts and half a cup of water and cook until the noodles are done, about two to three minutes.
Noodles, sauce and bean sprouts
- 2 tbsp crushed roasted peanuts
Plate and top with two tablespoons of crushed roasted peanuts.
Tasting