Thai
Thai - Noodles
Cauliflower Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 150g dried glass noodles
- • 200g prawns, peeled
- • 250g cauliflower, cut into small florets
- • 2 tbsp yellow curry powder
- • 1/2 cup coconut milk
- • 1 tbsp fish sauce
- • 1 tbsp oyster sauce
- • 2 eggs
- • 3 cloves garlic, minced
Preparation Steps
1
Phase 1
Soak the glass noodles in warm water for 10 minutes and drain.
2
Phase 2
Blend the yellow curry powder with the coconut milk to form a paste.
3
Phase 3
Stir-fry the garlic in oil, add the prawns and cauliflower, and cook for 3 minutes.
4
Phase 4
Add the noodles, curry-coconut mixture, fish sauce, and oyster sauce; toss with a splash of water over high heat.
5
Phase 5
Push the noodles aside, scramble the eggs, and toss them through.
6
Phase 6
Serve hot with lime wedges.