THAI COCONUT NOODLES WITH PRAWNS OR CHICKEN

THAI COCONUT NOODLES WITH PRAWNS OR CHICKEN image

Yield 2 to 3

Number Of Ingredients 18

8 to 10 oz rice noodles
8-12 medium to large prawns OR other seafood (scallops, squid, fillets of fish) OR chicken breast or thighs, sliced
2/3 can good quality coconut milk (not lite)
1 cup chicken stock
1 shallot OR 3 to 4 tbsp. minced purple onion
3 garlic cloves, minced
1 thumb sized piece galangal OR ginger, grated or finely chopped
1/2 tsp ground coriander
1/2 tsp North American chili powder
1 red chili, minced OR 1/2 tsp dried crushed chili flakes
1 to 2 kaffir lime leaves OR 1 bay leaf
3 tbsp. fish sauce
1 plus 1/2 tbsp. lime juice
1 tsp brown sugar
toppings:
2 green onions, sliced
peanuts, chopped
generous handful cilantro OR basil

Steps:

A) Cook rice noodles as per package instructions until al dente - do not overcook! B) In a smaller bowl, mix together fish sauce, lime juice, brown sugar, and the coconut milk, stirring well C) Place stock in a wok or deep frying pan over high heat and bring to a boil. Now add the shallot or onion, garlic, galangal or ginger, coriander, chili powder, chili and kaffir lime leaf or bay leaf. Boil 1 to 2 minutes. D) Add shrimp (or other seafood) or chicken. Reduce heat to medium, simmering and turning the shrimp or chicken pieces until cooked (3 to 4 minutes). E) Reduce heat to a gentle simmer (medium low) and add the coconut milk mixture, stirring well to incorporate. F) Finally, add the softened noodles. use 2 utensils to gently turn them in the sauce for 2 to 4 minutes, or until noodles have absorbed most of the sauce and are hot. Remove from heat and taste test. If noodles are not flavourful or salty enough, add more fish sauce. If too salty or sweet, add more lime juice. Add more chili for more heat. If too spicy, ad more coconut milk. G) Portion up into bowls. Top with green onion and fresh basil or cilantro, and peanuts.