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Bangkok Curry
Source: MP websearch c/o Noodles & Co. (and then tweaked by me a bit) (Entered by Lara Rasmussen Anderson)A wonderful, light noodle dish with crunchy ingredients and a fabulous curry sauce of my favorite, rice noodles. Stolen right out from under the noses of Noodles & Co. restaurant!
Serves: 3-4
Ingredients
1 lb
rice noodles, thin/flat type
1 cup (or more!)
broccoli florets
1 cup
carrots, julienne cut
1/2 cup
scallions (cut on bias) or red onion, half-moon sliced
1/2 cup
sweet red pepper, julienne cut
1 cup
button mushrooms, sliced
1 Tbsp
ginger root, zested
1 Tbsp
Thai curry paste (red or green)
1 Tbsp
canola oil
1 can
coconut milk, lite
1 Tbsp
tamari/soy sauce
1/2 cup
sweet chile sauce
1 cup
napa cabbage, finely sliced (per person)
1 tsp
black sesame seeds
4 oz
tofu, extra-firm (per person), bite-sized cubes
Step by Step Instructions
- Soak noodles in lukewarm water for 30 minutes. Drain and cool in ice water. Drain, let rest & toss with oil.
- Blanch broccoli & carrots in boiling water for 1 minute. Drain, cool down in ice water, drain and set aside.
- Place large sauté pan over high heat. Add canola oil and sauté mushrooms and cubed tofu until lightly golden.
- Add coconut milk and Thai curry paste.
- Add carrots, broccoli, peppers, scallions, ginger, sweet chile sauce, sweet soy, and noodles to pan in that order. Toss once or twice to coat all ingredients well with sauce.
- Make a bed of napa cabbage on plate, add noodles/sauce/veggies atop. Sprinkle with black sesame seeds.
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