THE NOODLES AND VEGETABLES
8 oz white longxu noodles
4 oz long beans, finely chopped
4 oz morning glory (water spinach) - ro, ughly choppe
1 1/4 cup bean sprouts
NAM PRIK SAUCE
10 shallots - finely sliced into rings
5 garlic cloves - finely chopped
1/2 cup dried split moong beans - soaked in, water for 6 hrs
2 coriander roots
1 tbsp red curry paste
1 1/4 cup coconut milk
2 tbsp light soy sauce
1 tbsp sugar
1 tbsp tamarind juice
1 tbsp lemon juice
1/2 tsp chili powder
1 kaffir lime, cut in half water
FRIED DRY CHILIS
2 large dried red chilis - coarsley chopped
1 oil, (reserved from above)
A Recipe for
Nam Prik Curry Noodles (Kanom Jin Nam Prik)
Herb Tip |
Vanity is the food of fools. |
| Anonymous |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
This Recipe for Nam Prik Curry Noodles (Kanom Jin Nam Prik) is one of thousands in the Recipes-to-go Asian Cookbook.
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
If you enjoy this Nam Prik Curry Noodles (Kanom Jin Nam Prik) Recipe - you should enjoy the recipe collections you can find on the websites below:
sing Sage: |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
This is a recipe for Nam Prik Curry Noodles (Kanom Jin Nam Prik) from the recipe cookbook of Recipes-to-go (Asian)
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Heat 2 tbsp (30 ml) of the oil until a light haze forms, then fry
half the shallots and half the garlic until crispy brown. Drain and
set aside, keeping the oil for the Fried Dry Chilis.
Drain the moong beans, place in a mortar, pound well to form a paste
and set aside. In the mortar, pound together the coriander roots
with the remaining shallots and garlic until a paste forms, then set
aside. In a frying pan or wok heat the remaining unused oil, stir in
the red curry paste and cook. Add half the coconut milk, stirring
well, add the paste of coriander root, shallot and garlic and
thoroughly mix. Add in the moong bean paste and stir well. Add the
soy sauce, sugar and tamarind juice, lemon juice and chili powder,
stirring constantly. Put the two halves of the kaffir lime into the
mixture and continue to cook gently. Thin the remaining coconut milk
with the water then stir in to the sauce and boil. Simmer for 1
minute. Quickly stir in the crispy shallot and garlic mix and
immediately turn into a serving bowl. Save the remaining oil for the
side dish.
FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry the chilis.
Turn into a small serving bowl. Serves three.
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you
by Karen Mintzias
Serves: 3
Nam Prik Curry Noodles (Kanom Jin Nam Prik) Recipe brought to you by Recipes To-Go