Brekky: Thai rice noodles with coconut & shrimps
Living in Wollongong, Australia, is living in changing temperatures. Now it is summer and it can be piping hot, but after a day or five most of the time it will start to rain due to the location of the escarpment, and temperatures will cool down to 21-24 degrees.
Yesterday temperatures were on the rice again (27 degrees), today it is 30 degrees already. In this weather I alway prefer to eat cold Japanese style noodles, or noodles from Southern parts of China or Southeast Asia.
Thai rice noodles with coocnut and shrimps
Today I prepared myself a noodle dish from the Southern parts of Thailand for beakfast. If you cook dishes from Southeast Asia, you should give fresh ingredients a try. It tastes so much better!
Make your own coconut milk
How to prepare?
The Thai noodles I prepared this morning are made from soaked dried thin rice noodles. First I prepared a paste from shallots, chillies and shrimp paste. I added the paste to the coconut milk, with some salt, sugar and tamarind. Finally I added the noodles and shrimps. After cooking I fried them a little bit. If you use tamarind paste, more sugar, and you fry them a bit longer they will become a little bit darker in appearance, which is delicious as well, especially in the Thai weather. But I decided to make it a little bit lighter in taste.
These noodles are served with cucumber, blanched bean sprouts and stir-fried string beans.
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