Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk. No nam pla? Use soy sauce instead.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry in Step 4. If using linguine, bring a large pot of water to a boil, salt it, and cook pasta until it is nearly but not quite done. Drain, and rinse in cold water.
- Meanwhile, place 1 tablespoon of the oil in a large skillet or wok; turn heat to high. A minute later, add meat, and cook, stirring occasionally, until browned, about 5 minutes. Remove with slotted spoon; set aside.
- Add another tablespoon of the oil to skillet, followed by bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon; combine with meat.
- Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Add drained noodles along with meat and vegetables, and cook until noodles absorb most of the coconut milk, about 3 minutes.
- Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.
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HLENGIWE Zungu
[email protected]Overall, I really enjoyed this dish. It was easy to make and the flavors were amazing. I will definitely be making it again.
Steven Hunter
[email protected]I'm not sure what I did wrong, but my dish turned out bland and watery. I think I'll try a different recipe next time.
Islamic Writes
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and creamy sauce.
Keyara Doyle
[email protected]I had some trouble finding all of the ingredients for this recipe, but it was worth the effort. The dish turned out great!
anakang kelly
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less chili peppers.
Quintero Avila
[email protected]I'm not a big fan of coconut milk, but I really enjoyed this dish. The sauce was light and flavorful, and the vegetables were cooked perfectly.
Sumon Rahman
[email protected]I made this dish for a party and it was a hit! Everyone loved the creamy coconut sauce and the tender vegetables.
Olivarez El Compositor Del Rancho
[email protected]This dish is a great way to use up leftover vegetables. I had some broccoli, carrots, and snap peas that I needed to use up, and they all worked well in this recipe.
Usama Tanoli
[email protected]This recipe was easy to follow and the dish turned out great! I used a variety of vegetables, including broccoli, carrots, and bell peppers.
Jannatul Ferdouse Ananna
[email protected]I loved the combination of flavors in this dish. The sweetness of the coconut milk went well with the savory vegetables and the hint of spice from the chili peppers.
MD Ashik rohman
[email protected]This dish was a hit with my family! The coconut milk gave it a creamy and flavorful sauce, and the vegetables were cooked perfectly. I will definitely be making this again.