I love Thai curry and I love noodle bowls and this is a blend of the two It may not be authentic but it hits the spot
Prep Time
30 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water
stirring occasionally
until tender yet firm to the bite
about 2 minutes. Drain and set aside.
Meanwhile
combine soy sauce
honey
and fish sauce in a small bowl until blended; set aside.
Heat a large nonstick skillet over medium heat for 1 to 2 minutes. Pour in vegetable oil. Add curry paste
garlic
and ginger paste; cook until fragrant
about 1 minute. Add coconut milk in intervals
stirring as you pour it in to keep the sauce from separating.
Add pork strips
carrots
and snap peas and cook until pork is cooked through
about 5 minutes. Add drained noodles to the skillet
then add soy sauce mixture. Simmer until sauce has thickened
4 to 5 minutes.
Divide pork and noodle mixture among serving bowls and top with cilantro
lime zest
and juice. Serve immediately.
Cook's Notes:
You may use any assortment of protein and vegetables. I suggest mushrooms
bell peppers
carrots
and broccoli.The noodles I use are found in the refrigerated section of a local Asian market.
The more curry paste used
the hotter it will be. Feel free to adjust as needed.
