BE Red curry sauce 300g
VG oil 2 Tbsp.
Chicken 180g.
BE Phad Thai Noodles 100g
Egg 2 pces.
Firm Tofu 80g.
Sprout 1 handful.
Spring onions 2 stem.
Coriander leaves 1/2 handful
Peanut 15g.
Fried Shallots 6 pcs.
Water 1/2 cup
Lime 1 pcs.
Chili 2 pcs.
Cooking Steps
Preparation :
1. Cook the Phad Thai noodles in boioling water with oil for 4-5 min. Drain the noodles out and use the same water to blanch the beansprouts and tofu.
2. Pour the BE Red Curry sauce with 1/2 cup of water into a pan and bring to a boil.
3. Add the sliced chicken and let it simmer until cooked.
4. Place the cooked noodles in the serving bowls. Then laddle on top of it the red curry soup with bean sprouts and tofu.
5. Garnish the bowls with seasoning chili flakes, crushed peanuts and a lime wedge before adding a sprinkle of fried shallots, spring onions and fried chilies. Enjoy !
Chef S Tip
Garnished with a tangy crunch of peanuts, a zest of lime, and a kick of fried chili, this laksa is a feast for the senses.
