Serves 2
90 grams rice stick noodles (slightly thicker than vermicelli) - soak for 30 minutes in lukewarm water
1.5 tbsp red curry paste (homemade recipe below)
1 tbsp vegetable oil
200 grams firm tofu, cut into 1/2" dice
60 grams bean sprouts
50 grams red bell pepper, fine julienne
1 green onion, sliced on a bias
2 eggs (optional), beaten
2 tbsp water
1 lime
2 tbsp fish sauce
6 tbsp coconut milk
2 tsp brown sugar
Garnishes
2 tbsp cilantro, mince
2 tbsp Thai basil, chiffonade
2 tbsp cripsy shallots
2 tbsp crispy garlic
1 red chili (watch this, the homemade red curry paste is already very hot), finely sliced
Combine lime juice, fish sauce, coconut milk and brown sugar in a small bowl and set aside.
Heat oil in a medium-sized nonstick saute pan or wok over medium-high heat. Add curry paste and stirfry for 1-2 minutes. Add tofu and stirfry until lightly browned on all sides.
Drain noodles and add to pan along with 2 tbsp of water. Stirfry until water is absorbed. Add sauce and stirfry until noodles have absorbed most of the sauce. Stir in bean sprouts, green onion and red bell pepper.
Push noodles to the side in the plan and add eggs to pan, scramble.
Red Curry Paste
14 dried red chiles about 1 to 2 inches long, remove stems, soak in hot/boiled water for 20 mins
1 tbsp coriander seeds
1.5 stalks lemongrass stalk, trim off green parts and bottom 1/2 inch, mince white part
3/4 tsp black peppercorns
1 tbsp galangal, peel and mince
4 kaffir lime leaves, finely chopped
1.5 tbsp cilantro (stems and roots), chopped
1/4 cup shallots, minced
3 tbsp garlic, minced
14 fresh red chiles, chopped
2 tsp black bean paste
1/2 tsp salt
water as needed
Toast coriander seeds in small saute pan over medium heat until fragrant (3-4 minutes)
Drain soaked chilies and set aside. Finely ground coriander and peppercorns in blender, then add lemongrass, galangal, lime leaves, cilantro, shallots, garlic, fresh chilies, and about 1/4 cup of water or more, as needed, to make a paste. Add bean paste and salt, proces until smooth paste is formed.
The paste can be frozen (portion it until 1-2 tbsp portions in small containers. It will keep frozen for months.