Nam Prik Curry Noodles (Kanom Jin Nam Prik)

Servings: 3
Ingredients:

-------------------------THE NOODLES AND VEGETABLES-------------------------
8 oz White longxu noodles
4 oz Long beans; finely chopped
4 oz Morning glory
- (water spinach)
-- roughly chopped
1 1/4 c  Bean sprouts

——————————-NAM PRIK SAUCE——————————-
10 Shallots
– finely sliced into rings
5 Garlic cloves
– finely chopped
1/2 c Dried split moong beans
– soaked in water for 6 hrs
2 Coriander roots
1 tb Red curry paste
1 1/4 c Coconut milk
2 tb Light soy sauce
1 tb Sugar
1 tb Tamarind juice
1 tb Lemon juice
1/2 ts Chili powder
1 Kaffir lime; cut in half
1 c -Water

——————————FRIED DRY CHILIS——————————
2 lg Dried red chilis
– coarsley chopped
Oil; (reserved from above)

Heat 2 tbsp (30 ml) of the oil until a light haze forms, then fry half the
shallots and half the garlic until crispy brown. Drain and set aside,
keeping the oil for the Fried Dry Chilis.

Drain the moong beans, place in a mortar, pound well to form a paste and
set aside. In the mortar, pound together the coriander roots with the
remaining shallots and garlic until a paste forms, then set aside. In a
frying pan or wok heat the remaining unused oil, stir in the red curry
paste and cook. Add half the coconut milk, stirring well, add the paste
of coriander root, shallot and garlic and thoroughly mix. Add in the
moong bean paste and stir well. Add the soy sauce, sugar and tamarind
juice, lemon juice and chili powder, stirring constantly. Put the two
halves of the kaffir lime into the mixture and continue to cook gently.
Thin the remaining coconut milk with the water then stir in to the sauce
and boil. Simmer for 1 minute. Quickly stir in the crispy shallot and
garlic mix and immediately turn into a serving bowl. Save the remaining
oil for the side dish.

FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry the chilis. Turn
into a small serving bowl. Serves three.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr
Typed for you by Karen Mintzias

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