This was amazingly yummy. The picture doesn’t do it justice. The sweet chilli sauce smears onto the noodles, the peas are frozen, and I’m just not good at photograph. But mostly I don’t care, because I’m all about that taste. And this was delicious and that’s all a girl can really be fazed with, right? Is there nothing worse than making a dish that looks awesome but tastes a bit bland and underwhelming? Well, give me ugly and delicious any day. It’s what’s on the inside!
Flat Rice noodles (AKA Pad Thai noodles)
¼ cup Thai green curry paste (or see recipe BELOW)
½ cup water
3 TB soy sauce
2 TB sweet chilli sauce
2 tsp Sriracha chilli sauce
(I would omit Sriracha if not using my recipe)
1. Cook the rice noodles per packet instructions.
This is usually placing in boiling water until soft!
2. In a wok or frying pan, heat the curry paste until it begins to smell good.
Add in the water to stop burning. Cook 5 minutes.
3. Reduce the heat of the pan, and add in the drained noodles.
Stir to coat, tossing and making a mess.
4. Stir through the soy, and chilli sauces. Check for flavour.
5. Remove from the heat.
100g tofu, sliced into SOLDIERS
2 TB green curry paste (or see recipe BELOW)
1. In a lightly heated frying pan, cook the tofu pieces for 10 minutes.
Flip and cook the other side.
2. Reduce the heat, and with a basting brush or the back of a spoon,
brush/smear the curry paste onto the tofu.
3. Cook the tofu for a few minutes each side.
4. Turn off the heat, and smear on any remaining paste,
allowing the tofu to absorb the flavour post cooking.
peas (i used frozen)
sweet chilli sauce
1. Sprinkle peanuts over EVERYTHING. It really does make the dish!
2. Pour a little chilli sauce over the tofu
2 shallots, diced finely
4 garlic cloves, smashed
2 TB vegetable oil
1 stalk of lemongrass, bashed and chopped
1 tsp ginger, grated
1 tsp galangal, grated
1 tsp turmeric
1 tsp coriander seeds
½ tsp black pepper
½ tsp cumin seeds
Blend it all up, with a little water to help it along.