gourmet babble

• 1/3 package rice stick noodles
• 1/2 can (7 oz) coconut milk
• 1 cup water
• 1 - 1 1/2 tbsp Thai red curry powder
• 2 - 3 tbsp refined sesame oil (or other high-heat capable oil)
• 3 cloves garlic, peeled, trimmed, and finely chopped
• 1 shallot, peeled, trimmed, halved lengthwise, and thinly sliced
• 8 oz of meat or shellfish, pieces in bite-size chunks (cut if necessary)
• 4 - 8 button, cremini, or shiitake mushrooms, stems trimmed and sliced
• 1/2 - 1 small can, sliced water chestnuts
• 1/2 - 1 bell pepper, chopped into 1/2-in pieces
• 1/2 inch of galangal, finely chopped
• 3 - 8 Thai chili peppers, stems removed and thinly sliced
• 2 kaffir lime leaves, slivered lengthwise
• 1 tsp Sucanat (optional)
• 1 cup Thai holy basil leaves, finely chopped
• White pepper to taste (can substitute other pepper)

Prepare noodles ("al dente") as per package. Place a medium pot on low heat and add coconut milk, water, and curry powder. Stir to to mix fully and add noodles. Let noodles soak on low heat during stir frying.

Heat a wok or large pan with high sides on high heat until quite hot. (If you have a temperature-controlled heat source, make sure to be safely below the smoke point of your cooking oil!) Add the oil and swirl it to coat the surface of the wok or pan. Let the oil heat for a few seconds, then add the chopped garlic and galangal and stir fry for just a few seconds to flavor the oil. Add the sliced shallots and stir fry for another few seconds. Add the chopped meat and stir fry until the meat is slightly pink (or for shellfish or fish, until the flesh just barely starts to firm).

Add the mushrooms and stir fry for about one minute. Add water chestnuts and stir fry for an additional 30 seconds. Add the bell peppers and stir fry for an additional 30 seconds. Add the kaffir lime slivers and chili peppers. Stir fry for about 30 seconds to mix well. Add the basil leaves, Sucanat (if used), and season to taste. Stir fry until the basil leaves are wilted and the meat is cooked. Sprinkle with ground white pepper and serve.

Notes: The noodles should have drained and been added to the mix just before the end, receiving a short stir fry pass with the whole dish. I was planning on doing this but I simply spaced. Outside reviewers seemed to be pleased with this dish, especially for (as one put it) "a first pass".