Noodle dishes are just always delicious!
*Place the rice noodles in a suitable bowl and cover with boiling hot water. Set aside. Peel the carrots and garlic clove. Grate the carrots. Chop the garlic finely. Drain the water chestnuts and cut into fine slices.
*Heat the oil in a frying pan or wok. Roast the carrots, garlic, spring onions and water chestnuts in it for about 2 tbsp chopped roasted peanut kernels for 2 minutes. Then add the soybean sprouts and shrimp and stir-fry for about L minute until the shrimp are pink.
*Drain the rice noodles. Fold in along with the curry paste as well as the coconut milk. Heat everything for another 1-2 min until the dish is hot. Bring to the table sprinkled with the chopped peanuts.
Cook’s tip: If available, you may want to season the dish with a little Thai fish sauce for additional seasoning.
Serving Tip:
Sprinkle the dish with additional finely chopped cilantro. Serve with fresh lychees for dessert.
Use canned bamboo shoots.
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