Thai food is fantastic because it’s very fresh and fast to cook. Soups, stir fries, salads take just under 30 minutes, which is perfect for our hectic life, and you can make yourself a fresh meal at any time of the day.
Ingredients (serving 2-3):
130-150 grams of dried rice noodles
3 tbsp vegetable oil
2 garlic cloves, smashed
300g peeled raw shrimps (or chicken breast)
3 spring onions, sliced into strips
1 tbsp palm sugar
3 tbsp tamarind paste
2 tbsp fish sauce
1 tsp light soy sauce
roasted and ground peanuts, optional
lime wedges, optional
fresh coriander leaves (optional)
100g fresh beansprouts (optional)
chili, finely sliced
Heat the oil on low heat in the wok/pan & fry the garlic. When you start smelling its fragrant aromas, this means the oil infused and ready for more ingredients, so make sure not to burn it.
In the meantime, soak the noodles in the water for about 10 minutes, until they are soft. If needed, remove them from the water and set aside, to make sure they don’t get soggy, preserving some of liquid.
Add the shrimps or chicken and cook until they are just ready. Add the the egg and stir immediately.
Add the sauces, turn the heat up and stir in well.
Add the noodles, some of the preserved liquid, stir constantly to prevent frying and drying your noodles.
Turn off the heat, and finally add the the spring onions and, if available, the fresh beansprouts and coriander.
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