Thai Cheesy Noodle (gf) (v) Recipe
Stir-fried wide noodles with egg & broccoli in our special cheesy curry sauce.
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Ingredients
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Noodles and Vegetables
Cheesy Curry Sauce
Garnish
Method
Preparation
- 1
Cook the Noodles
Bring a large pot of salted water to a boil. Add the wide rice noodles and cook according to package instructions until al dente. Drain and set aside.
- 2
Blanch the Broccoli
In the same pot of boiling water, add the broccoli florets and blanch for about 2-3 minutes until bright green and slightly tender. Drain and rinse under cold water to stop the cooking process.
Making the Sauce
- 3
Prepare the Cheesy Curry Sauce
In a medium saucepan over medium heat, combine the coconut milk and red curry paste. Stir until well mixed and bring to a simmer.
- 4
Add Cheese
Once the sauce is simmering, add the shredded cheddar cheese, soy sauce, lime juice, salt, and black pepper. Stir well until the cheese is melted and the sauce is smooth. Adjust seasoning to taste.
Stir-frying
- 5
Combine Ingredients
In a large skillet or wok over medium heat, add a splash of oil. Once hot, add the cooked noodles, blanched broccoli, and beaten eggs. Stir-fry for about 2-3 minutes until the eggs are cooked through.
- 6
Add Sauce
Pour the cheesy curry sauce over the noodle mixture and stir well to coat everything evenly. Cook for an additional 2-3 minutes until heated through.
Serving
- 7
Garnish and Serve
Serve the Thai Cheesy Noodle hot, garnished with fresh cilantro and lime wedges on the side.