{"id":28536,"title":"Thai Red Curry Noodles","modified":"2025-02-06T11:10:15+01:00","plain":"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.   \n\n\n\nPad thai is clearly one of my favorite dishes\n\n\n\nHonestly, 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!\n\n\n\nThe main ingredients for red curry noodles \n\n\n\nLight soy sauce: Classic salty soy sauce found in supermarkets. Not to be confused with dark soy sauce \n\n\n\nSesame oil: If you use toasted sesame oil, it's essential to be careful with the quantities used as the flavor is quite strong\n\n\n\nPad see ew is another Thai dish that is simply DE-LI-CIOUS\n\n\n\nThai red curry paste: A delicious Thai curry paste made with, among other things, lemongrass and shrimp. A real treat. \n\n\n\nThai basil: use regular basil if you don't have any, but it really adds an extra flavor nuance\n\n\n\n\n\n\tThai Red Curry Noodles\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t110 g of sesame or peanut oil3 sliced green onions1 tablespoons   of Thai red curry paste4 squares of cooked noodles75 g light soy sauceSpicy oil4 minced garlic cloves1 tablespoon of grated ginger1 tablespoon   chili flakes 12 g of fresh Thai or regular chopped basil4 g of fresh chopped cilantro\t\n\t\n\t\t  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\t\n\t\n\t\tFeel free to vary the amount of chili flakes according to preferences\n\t\n\t\n\t\tMain course, Side dishThaiNouilles, Sans sucre, Sauce soja light, V\u00e9g\u00e9tarienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=28536"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28536\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20726"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=28536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=28536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=28536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}