Don’t be daunted by the list of ingredients used here; it all comes together quickly, as the idea is to cook everything as briefly as possible. Enveloped in plenty of coconut milk, this dish of noodles and vegetables becomes quite luscious.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Cover the noodles with boiling water in a heatproof container. Cover and let stand for 6 to 8 minutes, or according to package directions, until al dente. Drain, rinse briefly with cool water, then use kitchen shears or a sharp knife to cut here and there into shorter lengths.
Step 2
While the noodles are soaking, heat the oil in a stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
Step 3
Add the remaining ingredients except salt; bring to a rapid simmer, then lower the heat and simmer gently for 3 minutes.
Step 4
Add the cooked noodles and season with salt. Cover and let stand for 5 minutes, until the noodles have absorbed much of the coconut milk, then serve.
Menu Suggestions
Step 5
Prepare Sautéed Tofu (page 62) or simply serve with a platter of sliced Thai-flavored baked tofu. Complete the meal with Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) or Mixed Greens with Sprouts, Apple, and Daikon (page 179).
nutrition information
Step 6
Calories: 220
Step 7
Total Fat: 10g
Step 8
Protein: 2g
Step 9
Carbohydrates: 33g
Step 10
Fiber: 4g
Step 11
Sodium: 310mg
