Thai Vegetarian Concoction With Thai Green Curry Paste And Rice Noodles

Truth being said I have never cooked Thai food before and have never eaten it either. Today I would like to share with you something I am making up according to my experience in taste. Trust me.... I know it will be good....and perfectly vegetarian...

You will need:
Serves 4
-  550 gr of round frozen green string beans thawed.

Note: I should have cut each string bean in two or three pieces. Sorry My Mistake.
-  250 gr of rice noodles.
-  120 gr of supermarket bought ready made Green Thai curry paste Delaise quality.-  60 gr of home made pesto.
- 1 cup of milk, fresh cream, or better even coconut milk. (I used milk).

-  1 onion very thinly sliced with mandoline.
-  6 cloves garlic very thinly sliced with a mandoline.
-  2 inches worth of fresh ginger root very thinly sliced with a mandoline.

-  ½ cup olive oil.
-  1 tsp. Oyster sauce.
-  1 tsp. Black sweet soy sauce.
-  1 tsp. mushroom flavored soy sauce.
-  1 tsp. jalapeño flakes (optional).
-  Salt and black pepper to taste.

-  Mix Thai Curry Paste with Pesto add milk and dissolve. Set aside.
-  Add olive oil in wok and heat on high.
-  Add onion stir-fry till soft.
-  Add ginger stir-fry for half a minute.
-  Add garlic stir-fry, mixing all together.

-  Add green string beans and stir-fry all together.
-  Add oyster sauce,  black sweet soy, and mushroom flavored soy sauce and stir.
-  Add salt and pepper.
-  Mix all together, reduce heat to minimum.
-  In the meantime your water is boiling, add the rice noodles (5 mm wide) and cook 3 -4 minutes.
 -  Strain noodles, put bowl with Thai curry / pesto mixture and milk, bring to a boil, throw in the cooked noodles.
-  Stir a couple of times, turn off heat and add everything to the green string beans.
-  Mix well and serve.
Don't forget the jalapeño flakes for hot food lovers.
Serve and enjoy!!  We sure did, it was very good.


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