How To make Noodles with Vegetable and Curry Sauce (Gueyt
4 oz Fresh white sen yai noodles
1/2 c Beansprouts
1 sm Bundle long beans
chopped into 1" lengths 1 md Broccoli stem
:
sliced lengthwise 1 c Coconut milk
1 tb Red curry paste
1 ts Curry powder
1/2 ts Sugar
1 tb Tamarind juice
1 tb Roast peanuts, crushed
1 Shallot; finely chopped
TO GARNISH:
Potato rounds -- extra-finely sliced -- deep-fried until golden -- brown and set aside This dish is a speciality of Narind nad Warochun at their restaurant The Lemon Grass, Sukhumvit Soi 24, Bangkok. In a large pan of boiling water, blanch the noodles and set aside. Blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside. In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended. Add the remaining ingredients, stirring until mixed. Turn into a serving bowl. Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias
How To make Noodles with Vegetable and Curry Sauce (Gueyt's Videos
VegNews Vintage TV: Vegan Thai Noodles
For a quick meal, perfect for those nights when you might turn to a takeout menu, VN correspondent Katherine Lawrence shows you how to whip up this simple Thai noodle dish with veggies and peanut sauce.
Vegetarian / Vegan Cooking: Thai Noodle Stirfry
vegetarianoneness.ning.com
Simple Fried Kuey Teow / Kuey Teow Goreng (No Meat/ Prawns)
Try this simple and delicious fried Kuey Teow recipe! When you need to cook breakfast for the weekend and notice that there's no meat or prawns, this recipe will come to your rescue. Trust me, your family members will surely ask for second servings. Enjoy! Ingredients & Utensils ↓
#CharKueyTeow #FriedKueyTeow #SimpleFriedKueyTeow #FriedNoodles #HomeCookedNoodles
#HomeCookingWithSomjit #KueyTeowRecipe #KueyTeowGoreng
Simple Fried Kuey Teow / Kuey Teow Goreng (No Meat/ Prawns)
Ingredients
2 cups of kuey teow:
2 cups of beansprouts
1 egg
4 cloves of garlic (chopped)
1 red chilli
1 stalk of spring onion
1/4 tsp of sesame seed oil:
1 tbsp of oyster sauce:
1/2 tsp thick/dark soy sauce:
1/2 tbsp of light soy sauce:
1/4 tsp of pepper:
2 tbsp of onion oil
1 tbsp of water
Utensils:
Granite Pan:
Silicone Spatula:
Mini Glass Bowls:
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How to Make Thai Noodles
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Watch as Recipe.com demonstrates how to bake Thai Noodles! To start making this fantastic Thai Noodle recipe you will need peanut butter or soy nut butter, tofu or a meat source, soy sauce, garlic, ginger, lime juice, and sesame oil. To begin, press the moisture out of the tofu by putting tofu in a dish and push the tofu water out with a dish on top. For the sauce, combine peanut, butter, ginger, lime juice, soy sauce, and sesame oil, and pulse in a blender. Use a skillet to cook the tofu for 5 minutes on each side. Use Chinese style noodles, and add the sauce. Add pre-roasted, chopped peanuts, and chili flakes to the dish. Use this how-to to make a delicious and easy meal for your family and friends!
Thai Noodle and Vegetable Salad
Make it with Fresh Canadian Mushrooms!
This popular Thai salad is perfect to serve as part of an Asian meal or as an accompaniment to grilled fish or meat. It is light enough to have for a lunch or a quick dinner. Serve at room temperature, or chill overnight in the refrigerator.
Print the Thai Noodle and Vegetable Salad Recipe on Mushrooms Canada's Website:
Transhuman Thai Curry (Vegetarian or Vegan)
One of my most favorite and simple meals I like to cook is a Thai Stir Fry Curry. This vid was made before I stopped being a veg, just fyi.
Prep Time: 10 mins
Cook TIme: 5 mins
Serves 4 people
Ingredients:
2 Bundles Chinese Stir Noodles or Udon
1 Can Coconut Milk
Assorted Steamed Vegetables and/or Tofu
2 Tbs Tamarind Paste
2 Tbs Soy Sauce
1 Tbs Rice Wine Vinegar
2 Tbs macerated garlic and honey mixture (1 part garlic to 1 part honey)
1 tsp Red (or Green or Yellow) Curry Paste
Chili Paste to taste
2-3 Tbs Sesame or Vegetable oil
1 Tbs butter
1) Prepare steamed vegetables to desired doneness.
2) Place Noodles in boiling salted water. Cook approx. 3 minutes, strain in colander.
3) Combine tamarind paste, honey garlic mix, soy sauce, rice wine vinegar, chili paste, and curry paste in a bowl and set aside.
4) Heat oil in a large wok on high heat. Make sure the pan is very hot. Place noodles in heated wok and toss to coat in oil. Keep the noodles moving to avoid them sticking to pan. Let the noodles fry for approximately 1 minute and then add your sauce mix. Stir to combine. Add vegetables and coconut milk. Stir constantly and allow the sauce to thicken. When the consistency is nearly right, add the butter. When it has melted completely, the curry is ready to serve.
To make this vegan, just leave out the butter.
For a low-fat version, use light coconut milk and leave out the butter.