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Product description:
Prep: 20 minutes
Cooking: 15 minutes
Serves 4
500g noodles of your choice
1 tablespoon oil
3 red Asian shallots, chopped
6 cloves of garlic, chopped
2 teaspoons finely chopped red chilli (optional)
1 sachet red curry paste
1 carrot, cut into thin strips
2 tablespoons fish sauce
2 teaspoons soft brown sugar or palm sugar
3 spring onions, finely sliced
¼ cup fresh coriander leaves
Cook the noodles in rapidly boiling water until they are just tender. Drain the noodles and keep warm.
Heat the oil in a wok or frying pan until it is very hot. Add the shallots, garlic, chilli and curry paste; stir-fry for 2 minutes or until fragrant. Add the carrot, fish sauce and sugar and cook over a high heat.
Combine the mixture with the noodles, taking care to coat the noodles evenly. Transfer to a serving dish and garnish with spring onions and coriander leaves.
Cooking: 15 minutes
Serves 4
Ingredients
500g noodles of your choice
1 tablespoon oil
3 red Asian shallots, chopped
6 cloves of garlic, chopped
2 teaspoons finely chopped red chilli (optional)
1 sachet red curry paste
1 carrot, cut into thin strips
2 tablespoons fish sauce
2 teaspoons soft brown sugar or palm sugar
3 spring onions, finely sliced
¼ cup fresh coriander leaves
Step 1
Cook the noodles in rapidly boiling water until they are just tender. Drain the noodles and keep warm.
Step 2
Heat the oil in a wok or frying pan until it is very hot. Add the shallots, garlic, chilli and curry paste; stir-fry for 2 minutes or until fragrant. Add the carrot, fish sauce and sugar and cook over a high heat.
Step 3
Combine the mixture with the noodles, taking care to coat the noodles evenly. Transfer to a serving dish and garnish with spring onions and coriander leaves.
