Ingredients:
- 1.7 ounces of deep-fried egg noodles (I just used the oriental crunchie noodles)
- 3.5 ounces of boiled egg noodles (I just used regular egg noodles for soup, but you should try to find Thai egg noodles)
- 1.7 ounces of tofu, cut into cubes (add more if desired)
- 2 tbsp. cabbage, chopped
- 2 tbsp oil
- 2 cups coconut milk (about one can)
- 3 chopped shallots
- 1.5 tbsp soy sauce (meat eaters: use 2 tbsp fish sauce)
- 1 tsp. sugar
- 1 tsp. indian curry powder
- 1 tbsp. red curry paste
- Make egg noodles according to directions on package
- Mix the red curry paste with the indian curry powder
- Place a large saucepan or wok over low heat, put the oil, red curry paste/powder and stir constantly until fragrant
- Add coconut milk and cabbage and turn to medium heat and stir constantly
- Add soy sauce, sugar and tofu
- Mix well until is covered and warmed thoroughly
- In a bowl, add desired amount of egg noodles. Add the coconut/tofu mixture on top of it. It should be kind of soupy.
- Add the deep-fried egg noodles on top.
- Place the shallots on top of this.
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