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Chiang Mai Noodles

 

Chiang Mai Noodles are named after a city in northern Thailand. Some noodle shops there specialize in this dish. This dish uses the Burmese influenced coconut curry mix.


If rice noodles and Tamari are used, this dish is gluten free, in addition to being vegan.

1/2 lb. spaghetti, wheat or brown rice


2/3 package Tempeh


5 cloves garlic, minced

3/4 tsp. red curry paste

1/2 cup coconut cream


1/2 cup coconut milk

2 cups stock

1 tsp. sugar

1 tsp. curry powder

3 Tb. light soy sauce or tamari


2 cups napa or shanghai cabbage, shredded

1 cup sliced fresh mushrooms

1/2 red bell pepper, shredded


1 tsp. cornstarch + 1 Tb. water


2 tsp. lime juice

3 scallions, chopped

PREPARATION: Cut tempeh in small cubes. Fry until golden brown. Drain.


Boil noodles 5 to 7 min. (11 minutes for rice noodles). Drain. Rinse in cold water and drain again. Quarter. Place noodles in serving bowls.


COOKING: Heat wide pan over medium heat. Add 1 Tb. oil. Add garlic and curry paste and stir until fragrant, about 1 min. Increase heat and add coconut cream. Stir continuously until cream reduces and becomes oily. Add coconut milk, stock and seasonings. Bring to boil.


Add vegetables and bring to a boil. Add cornstarch mixture and stir until thickened. Cook for 2 minutes more. Mix in lime juice. Pour over noodles. Top with tempeh and scallions.


Yield: 4 servings