Simple inspiration of Noodles and Curry for a quick meal.
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients
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1 Cup Coconut Milk Powder
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1 Tablespoon Freeze Dried Shallots
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2 Tablespoons Vadouvan Masala Curry Powder
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1/2 Cup Natural Sliced Toasted Almonds
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Kosher Sea Salt Flakes, to taste
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2 Tablespoons Vegetable Oil
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8 Cups Water, divided
Directions
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Bring 6 cups of water to a boil. Add 1 tsp salt. and the pad thai noodles. Cook for 5 to 7 minutes until cooked through and slightly al dente. Drain and cool under running cold water. Toss in 1 tablespoon vegetable oil to keep from sticking and keep aside.
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Heat 1 3/4 cup water to a simmer, whisk in coconut milk powder until smooth, Reserve
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In a large skillet, heat the remaining 1 tablespoon of oil, add the freeze dried shallots, stir for one minute. Add the curry powder, stir continuously for another minute then add the coconut milk. Stir well. Add the cooked pad thai nooddles, toss well and heat for another 2 minutes. Season to taste and serve with toasted almonds over the top.