Recipe: Chiang Mai Noodles (Kow Soi) (serves 2)

CHIANG MAI NOODLES (KOW SOI)

6 ounces egg noodles
1 (14-ounce) can Satay brand red curry sauce
1/4 teaspoon crushed dried red chiles
1 1/2 cups vegetables stock
2 tablespoons fish sauce (or soy sauce)
1 tablespoon palm sugar (or brown sugar)
1 chopped celery stalk
1 finely sliced shallot
1/4 chopped red bell pepper
1 ounce dried shiitake mushrooms, soaked, drained and sliced
1 tablespoon crushed roasted peanuts
2 tablespoons lime juice

Cook noodles in boiling water 5 to 6 minutes. Drain and rinse in cold water to stop cooking.

Pour red curry sauce into a heavy pot. Stir until smooth; bring to a boil. Add crushed red chiles, vegetable stock, fish sauce and palm sugar. Return to a boil.

Lower heat and add celery, shallot, red bell pepper, mushrooms and peanuts. Return to boil again; remove from heat.

Pour noodles in a large serving bowl and pour sauce over them. Sprinkle with lime juice.

Makes 2 servings
Adapted from source: Vegetarian Thai