Restaurant style thai flat noodles | thai flat noodles recipe | Chef Ashok

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is more nutritious, while cottage cheese is budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, while salt is a budget option.

Boil water in a pot, adding a little salt and oil.

Once boiling, add rice noodles and stir gently to ensure they are submerged.

Turn off the heat and let the noodles sit for 2 to 2.5 minutes.

Check if the noodles are soft, then drain and rinse with cold water to stop the cooking process.

In a bowl, prepare julienned red, yellow, and green bell peppers, ginger, and green chili.

Heat oil in a non-stick pan over high flame.

Add garlic, ginger, and onion to the pan and sauté for 30-40 seconds.

Add turmeric to the pan and mix well to incorporate the color.

Add broccoli and beans, then pour in half a cup of coconut milk.

Season with a little salt, white pepper, and optional aromatic seasoning.

Add red chili sauce to taste and mix all ingredients well.

Turn the heat back on and cook for 1 to 1.5 minutes to combine flavors.

Add the drained rice noodles to the pan and gently mix without breaking them.

Serve hot, garnished as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens