← Nouns Cooking · Thai

Ingredients

• 400 ml Coconut milk
• 2 tbsp red curry paste (or 1 tbsp nam prik pao)
• 200 g Minced pork
• 150 g small peeled prawns (optional)
• 100 g firm tofu, cut into small dice
• 2 tbsp Thai fermented soybean paste (tao jiew) (optional)
• 2 tbsp tamarind paste
• 3 tbsp Palm sugar, grated
• 2 tbsp Fish sauce
• 2 Shallot, sliced
• 250 g thin rice vermicelli, soaked for 15 minutes and drained
• 150 g Bean sprouts
• 1 handful Garlic chives, cut into 4 cm lengths
• 2 eggs, made into a thin omelette and sliced
• 1 Lime, cut into wedges
• 1 Red chilli, sliced (optional)

Method

1. Simmer about a third of the coconut milk in a wok over medium heat for 2–3 minutes, until it thickens and the oil starts to separate. Fry the curry paste in it for 1 minute.
2. Add the shallots and pork and cook for 3 minutes, breaking up the meat, then add the prawns, tofu, soybean paste, tamarind, palm sugar, fish sauce and the remaining coconut milk. Simmer for 5 min until slightly thickened. It should be sweet, sour and salty. Pour out half the sauce and keep it warm.
3. Add the drained noodles to the sauce left in the wok and toss over medium heat for 3–4 minutes, until they absorb the sauce and turn soft and rosy.
4. Toss in half the bean sprouts and chives for 30 seconds.
5. Pile the noodles on plates, spoon over the reserved sauce and top with egg strips, the rest of the sprouts and chives, chilli and lime wedges.

Tips

• Check the curry paste and soybean paste labels: some contain shrimp or wheat.
• If the noodles stick, add a splash of water rather than more oil.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Hot Thai Kitchen