Thursday, October 18, 2012

Thai Red Curry Noodles

Now this is another fall/winter comfort food, based on the degree of heat! I had never made this noodles before. It was always on the back of my mind to make it and have it instead of with rice. I have a big can of red curry paste sitting in my fridge and I happened to have all the necessary ingredients as well, minus the chicken. So I thought why not make it a vegetarian dish. My family absolutely loved it. To them, the flavor and the crunch were amazing. I came, I cooked and I conquered!

So, here is how I made it.

Thai Red Curry Noodles


½ lb. whole wheat spaghetti
3-4 cups of sliced vegetables of choice, I used onion, cabbage, pepper, broccoli
2-3 tbsp Thai Red Curry paste
2 tbsp peanut butter
Salt to taste
2 tbsp oil
2 tbsp + a palmful of chopped cilantro for garnish
Chopped salted peanuts

How to:

Cook pasta per package directions. Keep them al dante.
In a food processor, mix curry paste, peanut butter, 2 tbsp cilantro and about 2 tbsp water to make thick sauce.
Heat oil in a wok on high heat.
Saute all vegetables until they are crisp tender.
Add noodles and sauce. Salt per taste.
Add more pasta water to your likeness and serve hot with cilantro and crushed peanuts.