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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Created for rsc 2007, this is quick and easy to prepare. Ingredients:
8 ounces thin rice noodles, soaked according to package directions |
1/2 lb chopped beef |
1 onion, chopped |
2 garlic cloves, chopped |
1 carrot, shredded |
4 scallions, chopped, white parts (reserve green parts for garnish) |
2 teaspoons peanut oil |
1/2 teaspoon curry powder |
1/4 cup peanut butter |
1/2 teaspoon lime juice |
1 1/2 teaspoons brown sugar |
1 1/2 teaspoons soy sauce |
1 1/2 teaspoons fish sauce |
1/4-1/2 teaspoon sambal oelek (to taste) |
8 ounces coconut milk |
2 teaspoons fresh thai basil |
Directions:
1. Soak rice noodles according to package directions, drain.
2. In a wok or frying pan heat oil.
3. Add onion, garlic, curry powder, scallions, and stir.
4. Add beef and stir until cooked through. add carrots, cook for 1-2 minutes more, drain excess fat.
5. Mix sauce ingredients in a large glass measuring cup, add to wok,.
6. Cook until heated through.
7. Serve over rice noodles, garnish with scallions.
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