Coconut Rice Noodles

Coconut Rice Noodles Recipe - Vegetarian Thai Cuisine

Region / culture: Thailand | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Coconut rice noodles are a delicious and flavorful dish that combines the creaminess of coconut with the chewiness of rice noodles. This dish is perfect for those who love a bit of spice and a lot of flavor in their meals.

History

Coconut rice noodles have their origins in Southeast Asian cuisine, where coconut milk is a common ingredient used in many dishes. The combination of coconut milk with rice noodles creates a creamy and satisfying dish that is both comforting and delicious.

Ingredients

0.33 lb (150 g) dried rice noodles
2 tsp sesame oil
0.5 lb (227 g) firm tofu
1.25 cup vegetable stock
2.67 oz (76 g) creamed coconut
2 tbsp soy sauce
1 small onion
2 large red chillies
3 garlic cloves
3.5 oz (99 g) bean sprouts
4 spring onions
2 tbsp fresh coriander
seasoning

How to prepare

Cut the tofu into 1-inch cubes.
Crumble the creamed coconut.
Grate the onion.
Finely slice the chillies.
Crush the garlic cloves.
Thinly slice the spring onions.
Chop the fresh coriander.
Pour boiling water over the noodles and leave for one minute, then rinse with cold water and drain thoroughly.
Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides.
Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chillies, and garlic, and simmer for 5 minutes.
Add the cooked noodles, bean sprouts, spring onion slices, and fried tofu, and cook for a further 3 minutes.
Season to taste, add the coriander, and serve.

Variations

Add shrimp or chicken for a protein boost.
Use different vegetables such as bell peppers, broccoli, or snow peas.
Garnish with crushed peanuts or sesame seeds for added texture.

Cooking Tips & Tricks

Make sure to rinse the rice noodles thoroughly after soaking them in boiling water to prevent them from sticking together.

- Crumble the creamed coconut before adding it to the vegetable stock to ensure it dissolves evenly.

- Adjust the amount of chillies to suit your spice preference.

- Be sure to season the dish well to bring out the flavors of the ingredients.

Serving Suggestions

Serve coconut rice noodles with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Techniques

Stir-frying the tofu adds a crispy texture to the dish.

- Simmering the vegetable stock with creamed coconut infuses the dish with rich coconut flavor.

Ingredient Substitutions

Use coconut milk instead of creamed coconut for a creamier texture.

- Substitute tofu with tempeh or seitan for a different protein option.

Make Ahead Tips

Prepare the tofu and vegetables ahead of time to save time on busy weeknights.

Presentation Ideas

Garnish the dish with fresh cilantro leaves and a sprinkle of red pepper flakes for a pop of color.

Pairing Recommendations

Coconut rice noodles pair well with a refreshing cucumber salad or a tangy mango salsa.

Storage and Reheating Instructions

Store leftover coconut rice noodles in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin K, and iron.

Alergens

This recipe contains soy and tree nuts (coconut).

Summary

Coconut rice noodles are a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Coconut rice noodles are a delicious and satisfying dish that combines the creaminess of coconut with the chewiness of rice noodles. This flavorful meal is perfect for a quick and easy weeknight dinner.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was many years ago, during one of my trips to Southeast Asia. I was wandering through a bustling market in Bangkok, surrounded by vibrant colors and the enticing aromas of street food. As I strolled through the narrow alleys, my eyes were drawn to a small stall where an elderly woman was cooking up a storm.

Intrigued, I approached the stall and watched as she deftly prepared a dish that looked and smelled absolutely divine. It was a simple yet tantalizing concoction of coconut rice noodles, stir-fried with fresh vegetables and tender shrimp. I couldn't resist the temptation and decided to try it out for myself.

I struck up a conversation with the woman, who introduced herself as Mrs. Wong. She was a warm and friendly lady, with a twinkle in her eye and a passion for cooking that was palpable. Mrs. Wong graciously shared her recipe with me, explaining each step in detail and offering invaluable tips along the way.

Back at my hotel room, I gathered the ingredients and set to work. The process was a labor of love, requiring patience and precision. I cooked the rice noodles until they were al dente, then tossed them in a fragrant coconut sauce infused with lemongrass, ginger, and chili. The dish came together beautifully, a harmonious blend of flavors and textures that danced on my taste buds.

As I savored each mouthful, I couldn't help but marvel at the magic of Mrs. Wong's recipe. It was a culinary masterpiece, a symphony of taste and aroma that transported me to the bustling streets of Bangkok with every bite. I knew then and there that this dish would become a cherished part of my repertoire, a recipe that I would pass down to future generations.

Over the years, I have made coconut rice noodles countless times, tweaking and perfecting the recipe with each iteration. I have shared it with friends and family, who have all marveled at its deliciousness and begged for seconds. I have even taught it to my grandchildren, passing on the tradition of good food and good company.

But the true magic of this recipe lies not just in its flavor, but in the memories and stories that accompany it. Every time I make coconut rice noodles, I am transported back to that bustling market in Bangkok, to the warm smile of Mrs. Wong and the tantalizing aromas that filled the air. I am reminded of the joy of discovery, of the thrill of trying something new and delicious.

And so, as I sit here in my cozy kitchen, stirring a steaming pot of coconut rice noodles, I am filled with gratitude for the culinary adventures that have enriched my life. I may have learned this recipe from a chance encounter in a faraway land, but its true worth lies in the connections it has forged and the memories it has created. And for that, I am truly blessed.