The other day I was reading Sayantani’s blog and I found an
interesting recipe for rice noodle.While I was going through the ingredients, I found that most of them
were not available at my home. However, I was desperate to cook rice noodles.
Then one idea clicked my mind. I had one Thai curry paste whose ingredients had
little bit similarities with the sauce, which was used in the noodle. Anyway,
in the evening I went to market to buy shrimp and other two sauces. But, I
didn’t find fish sauce and dark say sauce in the market. I was in hurry, on the
top of that I was not feeling well, so I gave up searching the sauce, and came
back home with shrimp and rice noodles. I knew that I was not going to get the
same taste like the recipe, but I was confident that, what I was going to cook
would taste good. I was not wrong. I really taste good.
I cooked for 2 people. So, I’m giving here the amount
according to that.
2 tbsp yellow Thai curry paste
1 tbsp coconut paste.( if you are using coconut milk, then ¼
cup of coconut milk)
3 tbsp soy sauce
One large onion
6-7 thick garlic cloves
1 bunch of spring onion
Salt to taste
Red chili powder according to the heat you want
4-5 tbsp oil ( I use olive oil)
Thinly slice ½ of the garlic cloves and ½ chop finely.
Finely chop the onion. Fry the onion and finely chopped garlic with salt and
chili powder in 2 tbsp oil. Set it aside. Mix the soy sauce, Thai curry paste,
and coconut milk together. Cook the rice noodle according to the instruction in
the packet. Keep handy everything while cooking the noodle. You have to cook in
high flame (as Sayatani told). Heat 3 tbsp of oil add finely chopped onion. Add
the shrimp; as soon as the shrimp change color add the sauce. Cook for few
second. Add the noodles. Here I add to ½ cup water. Reduce the flame and stir continuously.
When the water starts reducing put out of flame and serve hot
N.B. The original recipe: http://www.ahomemakersdiary.com/2012/08/char-kway-teow-malaysian-stir-fried.html