Sunday, March 28, 2010

Spicy Thai Noodles

angel hair pasta (spagettini)
1 cup shredded napa cabbage
1 large carrot, julienned
½ small green bell pepper, julienned
½ small red bell pepper, julienned
1 handful snow peas or sugar snap peas
1 bunch fresh green onions, sliced
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp red curry paste (in can or jar)
¼-½ cup chicken broth
1 tsp hot chili paste (or to taste)
Garnish: 1 bunch fresh cilantro, chopped

Cook pasta as directed. Stir fry veges with garlic and ginger. Add curry, broth and chili paste. Cook for 2 minutes. Add noodles. Garnish and serve.
Note: Some curry paste is mild and some spicy. Green curry paste is usually milder than the red. You may wish to use green curry paste and eliminate the hot chili paste for a milder dish.

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