Stir-fried Coconut Milk Noodle Recipe Thai Food by Nong&Joshua

 

Stir-fried coconut milk noodles, an ancient Thai snack, are now served as a meal. The noodles are stir-fried with bean sprouts and Chinese chives, then topped with a rich coconut milk sauce seasoned with ground white soybeans and red onions. Meat and yellow tofu are added, along with sliced ​​sausages. This dish is a must-try, with its ancient flavors and rich taste.

Preparation time: 1 hour, Serves: 5-6

I like pork
By Nong_Josh

Ingredients:

• Rice noodles (soaked in water for 10-15 minutes) - 2 packs
• Bean sprouts - 200 grams
• Chinese chives (sliced) - 100 grams
• Oil
• Duck eggs (beaten and sliced ​​into strips) - 1
• Pork (pork belly) - 150 grams
• Coconut milk (500ml) - 1 carton
• Yellow tofu (diced) - 100 grams
• Red onions (finely chopped) - 1/2 cup
• White soy sauce - 1/4 cup
• Granulated sugar - 2 tablespoons
• Palm sugar - 2 tablespoons
• Tamarind juice - 2 tablespoons
• Salt - 1/2 teaspoon
• Ground pepper - 1-2 tablespoons
• Garnishes: Coriander (stalks), Red chili (sliced), Lime (cut into small pieces), Shallots, Basil leaves

Instructions:
1. Soak the rice noodles in water for 15 minutes until soft. Drain and set aside.
2. In a pan, add oil and pour in the beaten duck eggs to make a thin omelette. Roll and slice into strips. Set aside for garnishing.
3. Pound the red onions with the white soy sauce.
4. In a pan, add 2-3 tablespoons of coconut milk and heat over medium heat until the coconut oil separates. Add the pounded mixture (red onions and white soy sauce) and stir-fry until fragrant. Add 1-2 tablespoons of coconut milk, spoon by spoon, and continue stirring until all the coconut milk is absorbed. Then add the pork and stir-fry until cooked. Season with salt and palm sugar to taste. Add ground pepper and yellow tofu. Transfer the mixture to a serving dish, leaving some liquid in the pan for stir-frying the noodles.
5. Arrange the noodles on a plate and garnish with egg strips and sliced ​​red chili. Ladle the separated coconut milk into a bowl. When ready to eat, drizzle the coconut milk over the noodles and serve with garnishes such as coriander, chili, lime, shallots, and basil leaves.

Elephant tote bag is lovely.
By Nong&Joshua