Nam Prik Curry Noodles (Kanom Jin Nam Prik)

Recipe Ingredients

		The Noodles and Vegetables
8 oz	227g	White long xu noodles
4 oz	113g	Long beans - finely chopped
4 oz	113g	Morning glory - (water spinach)
		Roughly chopped
1 1/4 cups	200g / 7.1oz	Bean sprouts
		Nam Prik Sauce
10		Shallots - - finely sliced into
5		Garlic cloves - - finely chopped
1/2 cup	80g / 2.8oz	Dried split mung beans - - soaked in water
2		Coriander roots
1 tablespoon	15ml	Red curry paste
1 1/4 cups	296ml	Coconut milk
2 tablespoons	30ml	Light soy sauce
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Tamarind juice
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Chili powder
1		Kaffir lime - cut in half
1 cup	237ml	-water
		Fried Dry Chiles
2		Dried red chiles - - coarsely chopped (large)
		Oil - (reserved from above

Recipe Instructions

Heat 2 tbs. (30 ml) of the oil until a light haze forms, then fry half the shallots and half the garlic until crispy brown. Drain and set aside, keeping the oil for the Fried Dry Chilis.

Drain the mung beans, place in a mortar, pound well to form a paste and set aside. In the mortar, pound together the coriander roots with the remaining shallots and garlic until a paste forms, then set aside. In a frying pan or wok heat the remaining unused oil, stir in the red curry paste and cook. Add half the coconut milk, stirring well, add the paste of coriander root, shallot and garlic and thoroughly mix. Add in the mung bean paste and stir well. Add the soy sauce, sugar and tamarind juice, lemon juice and chili powder, stirring constantly. Put the two halves of the kaffir lime into the mixture and continue to cook gently. Thin the remaining coconut milk with the water then stir in to the sauce and boil. Simmer for 1 minute. Quickly stir in the crispy shallot and garlic mix and immediately turn into a serving bowl. Save the remaining oil for the side dish.

FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry the chiles. Turn into a small serving bowl. Serves three.

Source:
Thai Vegetarian Cooking by Vatcharin Bhumichitr

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