Ingredients with Measurements:
- 1 pound of dried noodles
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of red curry paste
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 teaspoon of chili flakes
- 1 cup of chicken broth
- 1 cup of coconut milk
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of bean sprouts
- 1 lime, cut into wedges
- Cilantro leaves, chopped
Special equipment needed:
- Large pot
- Wok or large skillet
- Tongs
Step-by-step instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the onion, garlic, and ginger. Cook for 2-3 minutes until fragrant.
4. Add the red curry paste, soy sauce, fish sauce, brown sugar, and chili flakes. Stir to combine.
5. Pour in the chicken broth and coconut milk. Bring to a simmer.
6. Add the red and green bell peppers. Cook for 2-3 minutes until slightly softened.
7. Add the cooked noodles and bean sprouts. Toss to coat in the sauce.
8. Serve the noodles hot, garnished with cilantro leaves and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 70g
Protein: 10g
Sodium: 900mg
Substitutions for ingredients:
- Dried noodles can be substituted with fresh noodles or rice noodles.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or hoisin sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Red and green bell peppers can be substituted with any color bell pepper or sliced carrots.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use different vegetables such as broccoli, mushrooms, or snow peas.
- Add chopped peanuts or cashews for crunch.
- Use lime juice instead of lime wedges for a more citrusy flavor.
Tips and tricks:
- Make sure to cook the noodles al dente so they don't become mushy in the sauce.
- Use tongs to toss the noodles and vegetables in the sauce to ensure they are evenly coated.
- Adjust the amount of chili flakes to your desired level of spiciness.
- If the sauce is too thick, add more chicken broth or coconut milk to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the noodles in individual bowls and garnish with cilantro leaves and lime wedges.
Garnishes:
Cilantro leaves and lime wedges
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice or a side salad.
Troubleshooting advice:
If the sauce is too thin, simmer it for a few more minutes to thicken it up. If the sauce is too thick, add more chicken broth or coconut milk to thin it out.
Food safety advice:
Make sure to cook the noodles and chicken to their proper internal temperatures to avoid foodborne illness.
Food history:
Rukam-style noodles are a popular street food in Thailand. They are typically made with rice noodles and a spicy sauce made with chili paste, fish sauce, and lime juice.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the noodles hot with lime wedges and cilantro leaves for garnish.
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