Thai Curry Noodles (Recipe and How to Cook)

SERVES

4 to 6

PREPARATION TIME

20 minutes

COOKING TIME

15 minutes

INGREDIENTS

2 eggs, beaten

3 tbsp. tomato ketchup

2 tbsp. oyster sauce

1/2 tsp. ground black pepper

1 tbsp. and 1 tsp. sugar

2 tsp. chicken powder

2 1/2 tsp. curry powder, plus more for serving

300 grams sotanghon noodles, cook according to cooking instructions

cooking oil for sautèing

50 grams pork kasim, thinly sliced

200 grams white shrimp, shelled and heads removed

salt & pepper, to taste

1/2 cup leeks (green & white part), thinly sliced

1/4 cup shiitake mushrooms, thinly sliced (if using dried mushrooms, soak in warm water)

1/2 cup red bell pepper, thinly sliced

200 grams rice noodles, soaked in warm water until soft

200 grams beansprout (toge)

HOW TO COOK

1. Heat a nonstick pan amd cook eggs as you would an omelet. Slice thinly and set aside.

2. Combine ketchup, oyster sauce, pepper, sugar, chicken powder, and curry powder in a mixing bowl until well blended. Add boiled sotanghon and mix using hands. Set aside.

3. Heat oil in a pan. Cook pork until lightly browned. Add shrimp and season with salt and pepper.

4. Add leeks, mushrooms and bell pepper. Sautè for 2 minutes. Add rice noodles and cook until soft.

5. Add sotanghon mixture and beansprouts; mix very well. Transfer to serving plates and top with sliced eggs, shrimp and pork. Season with more chicken powder if needed.

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