I found these red chilli noodles in my market and here is my thai inspired creation with it. The lemongrass and coconut make the sauce super fragrant, combined with the chillies and veggies, this dish is just exquisitely yummy.
1 pound red chilli noodles
5 garlic cloves, sliced
3″ ginger piece, sliced
2 stalks of lemongrass, Split into half lengthwise
1 cup green onions, chopped
1 cup frozen peas, thawed
1 red onion, finely sliced lengthwise
1/2 tsp coriander powder
3 thai chilli peppers (substitute with indian green chillies or serrano peppers)
2 tbsp canola oil (peanut oil would be a great substitute)
1/2 cup coconut milk
1 bayleaf( fresh or dried)
1/2 tsp salt
1/3 cup cilantro, chopped
2 tbsp fresh mint, finely chopped
Bring a large pot of salted water to a boil. Add in the red chilli noodles and cook according to package instructions.
Heat oil in a pan( or a wok if you have one) over medium-high heat. Add the garlic, ginger,chillies, green onions and red onions. Stir fry for a minute managing heat so the garlic doesn’t burn. Add the lemon grass, bay leaf and coconut milk and reduce heat to medium. Add the coriander powder, salt and peas. Let simmer for 12 minutes.
Remove the bay leaf and the four lemongrass stalks from the sauce. Add in the cooked noodles to the sauce and let cook on heat for 5 minutes, sprinkled the chopped cilantro and mint, mix well together remove from heat and serve.
I am entering this recipe to the A.W.E.D Thai event hosted by DK’s Culinary bazaar.
I am sending this to Culinarty’s Original Recipes.