Thursday, April 20, 2006

Noodles in Thai Curry Sauce

8 ounces fresh or dried Chinese noodles or linguine
1 1/2 tablespoons roasted peanut oil
3 cloves garlic -- minced
1 teaspoon ginger -- minced
2 large shallots -- thinly sliced into rounds, or 1/2 onion, diced
1 can unsweetened coconut milk (15 oz)
3 tablespoons red Thai curry paste -- or more to taste

2 scallions -- thinly sliced into rounds
fresh basil leaves, thai basil of possible -- garnish
small cilantro sprigs -- garnish

Cook the noodles in plenty of boiling water until tender -- about 2 minutes for fresh, 4-6 minutes for dried, and slightly longer for linguine. Drain and
rinse well to stop the cooking.

Heat the oil in a wok or a skillet until just short of smoking. Add the garlic, ginger, and shallots and stir-fry over high heat until softened, about 2 minutes. Add the coconut milk, curry paste, and soy sauce and stir to break up the paste. Lower the heat and simmer until everything is well blended, 3 to 4 minutes. If serving hot, add the noodles and toss until they're warmed
through. If serving cold, toss with the sauce once it's cool. Turn the noodles onto a platter and garnish with the scallions, basil and cilantro.

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