Caipiriñha noodles

My flirt with the Thai counter of the supermarket is not over yet ;)

For dinner, I coupled these Thai-style noodles with the Vietnamese rolls: I am not sure how this sounds to someone from South East Asia, pbly like a meal composed by pizza and Sunday roast would sound to a European. But anyway:


Serves 2

160 gr noodles

400 gr prawns

200 gr champignons

1 shallot

2 spring onions

2 spoons fish sauce

1 tbspoon red curry paste


4-5 peanuts


Sesame oil

Start by peeling the prawns and using the heads/shells to make some fish stock. Chop the onions and the shallots, place them in the wok with 2 spoons of sesame oil and pan-fry them 2 minutes. Add chopped mushrooms and chopped prawns (leaving a few for decorating). Boil the noodles in the fish stock and when tender add to the wok. Add the fish sauce and the curry paste melted in a coffee cup with some fish stock. Serve with peanuts crumbs, a sprinkle of lime and coriander.


Caipirinha is the aperitif I had before dinner and was fundamental to the cheerful mood I had during the preparation of the plate ;)





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