Serves 4Red Curry Noodles
2 tablespoons peanut oil
4-5 large garlic cloves, minced
3 large shallots, thinly sliced
3+ Thai chiles, minced (to your taste for heat)
3 stalks of fresh lemongrass, inner bulbs only, thinly sliced and pounded
3-4 tablespoons minced fresh ginger
2 tablespoons light brown sugar (date palm sugar if available)
2 tablespoons ground coriander
1 1/2 cups unsweetened coconut milk
3-4 tablespoons fresh lime juice
3-4 tablespoons Thai fish sauce (nam pla)*
White pepper to taste
1 cup sugar pod peas (large handful)
1 pound thin dried Chinese egg noodles or rice noodles
1 red bell pepper, very thinly sliced
1 cup coarsely chopped napa cabbage
1/2 cup shredded carrot
1 small onion, slivered
8 ounces barbecued pork, grilled shrimp, browned chicken slices, or tofu
In a wok or large, deep skillet, bring oil to smoking point. Add the garlic, shallots, chiles, lemongrass and ginger and stir-fry over medium-high flame until fragrant and the veggies are softened, about 5 minutes.
Add the date palm sugar and coriander and cook until the sugar is melted, about 30 seconds. Add the coconut milk and simmer, stirring, for 2 minutes. Transfer to a food processor and blend until pureed. Blend in the lime juice and fish sauce. Scrape the sauce into a glass measuring cup.
Blanch sugar snap peas in boiling water, strain and place in a bowl of cold water to stop the cooking.
Soak the rice noodles in very hot water for 20 minutes to soften.
To make sauce for noodles: Add 1 cup of the curry sauce to the wok and bring to a simmer over moderate heat. Add the softened noodles, snow peas, red pepper, cabbage, carrot, and tofu or desired meat, shrimp or chicken and toss well to thoroughly coat the noodles with the sauce and thoroughly heat the ingredients. Add more curry sauce if needed!
Garnish with fresh cilantro leaves and trimmed bean sprouts if desired
Variations: Precook Chinese style egg noodles in place of rice noodles.
NOTE: YOU CAN USE PREMADE CURRY PASTE IF YOU ARE IN A HURRY INSTEAD OF MAKING YOUR OWN SAUCE.