Thai cuisine is wonderful. We often limit it to pad thai and other very “classic” dishes. However, it is one of the most diverse culinary traditions: you can find everything, from stir-fried dishes to very fresh, barely cooked dishes, and curries simmered almost like in Indian cuisine.
Honestly, it’s one of my favorite cuisines and it’s high time I start expanding the recipe collection on the site because I really want you to discover more of it!
The main ingredients for red curry noodles
Light soy sauce: Classic salty soy sauce found in supermarkets. Not to be confused with dark soy sauce
Sesame oil: If you use toasted sesame oil, it’s essential to be careful with the quantities used as the flavor is quite strong
Thai red curry paste: A delicious Thai curry paste made with, among other things, lemongrass and shrimp. A real treat.
Thai basil: use regular basil if you don’t have any, but it really adds an extra flavor nuance
Ingredients
- 110 g of sesame or peanut oil
- 3 sliced green onions
- 1 tablespoons of Thai red curry paste
- 4 squares of cooked noodles
- 75 g light soy sauce
Spicy oil
- 4 minced garlic cloves
- 1 tablespoon of grated ginger
- 1 tablespoon chili flakes
- 12 g of fresh Thai or regular chopped basil
- 4 g of fresh chopped cilantro
Procédé
- In a pan, cook the sesame oil and green onions over medium heat until very fragrant, about 3 to 5 minutes. Lower the heat, incorporate the red curry paste, cook for 2 minutes.
- In a large bowl, mix the oil ingredients. Pour the hot oil over and mix.
- Cook the noodles according to package instructions, then drain them.
- Mix the hot noodles, soy sauce, and spicy oil
