Curried Noodles -
A curried noodle is a warm, spicy and
filling lunch dish. A curried noodle is
a perfect reflection of Thailand and
Thai cultures. The ingredients are a
marriage of different cultures that
called Thailand home. The noodles are
from the Chinese. The curry is an Indian
Muslim culture influence in Thai
This recipe may look intimidating
because of all the ingredients, but
there are actually only a couple steps.
Prep Time: 20 min Total Time: 120 minutes
1/3 cup bean sprouts
1/2 lb beef
5-7 sprigs sliced cilantro
1 cup coconut milk
1 tablespoon red curry paste
2 tablespoons fish sauce
2 tablespoons fried shallot
1 sliced green onion
1/3 cup sliced pickled mustard
2 tablespoons sugar
1/2 package Thai rice noodles
1/3 cup julienne extra firm tofu
2 tablespoons vinegar
3 cups water
1 halved hard boiled egg Optional
Tips and Techniques: Fried shallots can be made
ahead of time and kept in an airtight container. Or it is
available in a plastic jar at many Asian markets. Red
curry paste is the major flavor ingredient for this dish,
but it is not easily available at most Asian markets. With
red curry paste and a few additional ingredients, the
taste can be true to the original.
If you are using red curry paste, pan toast ½
teaspoon of coriander and ½ teaspoon of cumin. Ground
the toasted coriander and cumin together and add to the
red curry paste. Add one teaspoon of curry powder.
Voila! You have an equivalent to ghari paste (Actually,
there are a couple extra ingredients in the red curry
paste like kaffir lime zest and coriander roots. But
the extra flavors are not strong enough to change the
taste and aroma of the dish).
Over medium to low heat, add coconut milk and
curry paste to a 2 quart pot. Break up the paste with
your spatula and stir constantly. Let it simmer until
you see yellow oil.
Add the cubed beef and stir to coat the beef
with the mixture.
Add 3 cups of water, 1 tablespoon of fried
shallot, sugar and fish sauce. Leave the lid off the
pot and simmer until the beef is tender, about 1/2
hour, while you prepare the rest of the ingredients.
Add more water as needed.
Boil an egg. Soak noodles in hot water. You
will want to soak them until they are soft (about 10
minutes). If you keep replacing the water as it gets
cold, the noodles will soften faster.
While you are waiting for the noodles to
soften, slice the pickled mustard, green onion and
cilantro. Julienne the firm tofu. Halve the hard-boiled
When the noodles are ready, scoop half of the
noodles in a bowl. Add half of the pickled mustard,
bean sprout, tofu and egg. Add the curry to the noodle
bowl. Sprinkle fried shallot, green onion and cilantro
on top. Repeat for the other bowls.