Thai
Thai - Noodles
Pumpkin Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g fresh egg noodles
- • 250g chicken thighs, sliced
- • 300g pumpkin, peeled and cubed
- • 2 cups coconut milk
- • 2 cups chicken stock
- • 2 tbsp red curry paste
- • 1 tbsp fish sauce
- • 1 tsp palm sugar
- • 1 cup crispy fried noodles, for topping
Preparation Steps
1
Phase 1
Cube the pumpkin and slice the chicken.
2
Phase 2
Fry the red curry paste in the thick cream of the coconut milk until fragrant.
3
Phase 3
Add the chicken, pumpkin, remaining coconut milk, and stock; simmer until the pumpkin is soft.
4
Phase 4
Season with fish sauce and palm sugar, adjusting to taste.
5
Phase 5
Blanch the egg noodles, divide between bowls, ladle over the curry broth, and top with crispy fried noodles.