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Ingredients
- 4 ounce rice noodles
- 1 Tbsp. minced garlic
- 1 Tbsp. red curry paste
- 1/2 c. coconut lowfat milk
- 4 ounce grnd pork
- 1 c. chicken stock
- 1 Tbsp. curry pwdr
- 1 pch turmeric pwdr
- 2 Tbsp. fish sauce
- 1 pch sugar
- 1 tsp lime juice
Directions
- Soak noodles in room-temperature water for 15 to 30 min then drain for use.
- Bring a pan of water to a rolling boil, then place the noodles in a wire basket or possibly strainer and dip the noodles in the water for a few seconds (no more), and then drain them and transfer them to the serving plate.
- In a wok, heat the coconut lowfat milk and then stir in the curry paste till the aroma is brought out and a thin film of oil separates out, then add in the garlic and stir-fry for about 30 seconds. Add in the remaining ingredients except the pork, and stir till the sauce thickens slightly. Add in the pork and continue to stir till the meat is cooked through.
- Pour the sauce over the noodles. Garnish with spring onions, sliced shallots and lime wedges.
- Comments: This is a noodle dish, prepared in a creamy curry sauce, which is traditional in Northern Thailand.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 556g | |
| Calories 866 | |
| Calories from Fat 291 | 34% |
| Total Fat 32.91g | 41% |
| Saturated Fat 15.53g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 3561mg | 148% |
| Potassium 1040mg | 30% |
| Total Carbs 110.87g | 30% |
| Dietary Fiber 7.7g | 26% |
| Sugars 6.0g | 4% |
| Protein 29.96g | 48% |
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