Simple Thai Red Vermicelli Rice Noodles

19 April 2016 By

Latasha’s Kitchen Thai Red Curry Paste or kreung gaeng phet daeng, is made from dried red chillies, shrimp paste, cilantro root, cumin, garlic, other herbs and spices. Rich and pungent, make fish cakes and coconut milk-based dishes with it, also delicious curries, stir-fries, marinades and soups or to flavour seafood, meat and vegetables before bbq.

Make Thai Red Vermicelli Rice Noodles with 2 tablespoons of Latasha’s Kitchen Thai Red Curry Paste, 2 tablespoons of Latasha’s Kitchen Chilli Oil, shallots, spring onions, garlic, red or green chillies, sliced chicken, prawns, carrots, cabbage, mixed capsicums, green beans, bean sprouts, Chinese mustard leaves, fish sauce and soya sauce. Use rice vermicelli (pre-soaked and chopped into bite size pieces) or fresh egg noodles. Garnish with coriander and basil leaves, fried egg strips, and lemon or lime wedges.

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