Rice noodles, served with veggies and fish curry

Today I prepared a Thai dish that originates from the Southern part of Thailand. It is a cold noodle dish with raw/blanched vegetables, egg,  and a sweet and sour fish curry.

Raw veggies & egg

The veggies I used are raw cabbage and celery, blanched green beans and bean sprouts, topped with mint. I also cooked use hard-boiled egg. Traditionally this dish is served with fish balls as well. 

Rice noodles

For this dish, I used fresh rice noodles, but if you want to prepare it the right way yourself you definitely have to use the thin rice noodles. 

Fish curry

The fish curry is incredibly tasty and made from cooked white fish meat, coconut milk, and coconut cream, fish sauce, sugar, and tamarind puree. Of course, there is no curry that is complete without a spice paste. The spice paste I used for this dish is prepared from dried, soaked red chilies and small bird-eye chilies, scallions, garlic, turmeric, shrimp paste, galanga and lemon grass. 


The result is an aromatic noodle dish with crunchy vegetables and a creamy, sweet and sour fish curry. It is complex and rich in flavor, though refreshing as well.


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