Stir Fried Thai Style Noodles
Stir Fried Thai Style Noodles
This will serve 2-3 people, but you can increase ingredients and double sauce as needed. If using dried noodles (instead of Hokkein), you'll have to pre-cook them per the package directions first before adding to stir fry.
Ingredients
Hokkein Noodles (if using any dried noodle, you will have to pre-cook before adding to stir fry)
Assorted fresh vegetables (matchstick carrots, chopped bok choy or spinach, sliced red pepper, diced onion, mushrooms, broccoli, celery etc.)
Chicken, pork or beef, thinly sliced into bite-sized pieces
Sauce:
2 1/2 Tbsp. Thai red curry paste
3 Tbsp. peanut butter
1 tsp. fish sauce or soy sauce
1 tsp. brown sugar (may wish to increase slightly if using natural peanut butter)
1/2 cup (or more) hot chicken broth or water
Coriander, chopped peanuts or slivered green onion, to garnish
Method
Marinate meat with 1/2 Tbsp. of the red curry paste. Mix to combine and set aside or refrigerate.
Prepare your vegetables and set aside. Rinse noodles under hot running water and drain. Transfer to large bowl and separate noodles with fork.
Combine the remaining 2 Tbsp. of red curry paste, 3 Tbsp. of peanut butter, fish or soy sauce, brown sugar and chicken stock or hot water in a small bowl. Stir well and set aside.
Add a bit of cooking oil to wok or frying pan. When the oil is hot, add the marinated meat. Cook over medium heat until done.
Add in the vegetables and toss to combine. When the vegetables are tender-crisp, add in the noodles. Toss to loosen noodles and combine. Turn the heat to low and add in the sauce. Cook over low heat for a couple of minutes and then increase the heat to medium to cook the noodles until well heated. If your stir fry seems really dry, add more chicken stock or water as needed to loosen.
Serve immediately with some garnish of coriander, green onions or chopped peanuts.
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-3 servings
http://www.fortysomething.ca/2011/10/stir_fry_thai_style_noodles.php