Golden Thai Noodles
"Golden and delicious, these noodles will fill and warm you."Serves 8 | Prep Time 30 | Cook Time 20
2 tablespoons vegetable oil
2 tablespoons finely chopped garlic
2 tablespoons red curry paste
1 red bell pepper, chopped well
1 japanese eggplant, chopped well
1 small zucchini squash, chopped well
3 shallots, finely chopped
2 cups unsweetened coconut milk
1 3/4 cups chicken broth
2 teaspoons ground turmeric
2 tablespoons soy sauce
2 tablespoons natural peanut butter
1 teaspoon sugar
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
1 pound angel hair pasta
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onions
1/4 cup chopped peanuts
Add the veggies and cook 1 to 2 minutes, tossing now and then to cook evenly and mix it well with the curry paste.
Add the coconut milk, chicken broth, turmeric, soy sauce, peanut butter, sugar, salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes. Stir in the lime juice, remove from heat, and cover to keep curry warm while you prepare the noodles.
Cook the noodles according to package instructions. Drain, rinse well with cold water, drain again, and add the noodles to the large pot with the curry sauce. Top with cilantro, green onions and ground peanuts and serve with tongs. OR you can make individual serving bowls with the noodles, top with the curry sauce and garnish with the cilantro, onions and peanuts.
Pairs Well With
Goes well with a cucumber salad.
I was looking for ways to help my young boys eat veggies. I found when I put them in noodles, they seems to not notice!
This dish is also great for feeding a crowd.
This recipe was adapted from the Quick and Easy Thai cookbook by Nancy McDermott.