An Thai e-sarn noodle style with unique flavor.
It requires just few steps to cook and give a good experience eating fresh noodles
with coconut soup. The creaminess and the taste of this menu will surprise you!
INGREDIENTS
400ml Cock Can Coconut Milk
375g ROSE Chantaboon Rice Stick
1 tbsp Cock Red Curry Paste
150g minced pork
1 egg
½ tsp salt
1. Soak ROSE Chanthaboon Rice Stick 3mm in a bowl of water for about 20 minutes until the noodles are soft.
2. Put COCK Can Coconut Milk in a pot over medium heat. When boiling, add COCK Red Curry Paste and stir to combine.
3. Put the minced pork into the pot, when it starts to cook, season with all the seasonings (except the lemon juice).
4. When the pot starts to boil again, beat the eggs and put them in the pot. Then stir well.
5. Add lemon juice and roasted peanuts, turn off the heat, then pour into a bowl.
6. Blanch the soaked noodles with boiling water until cooked. Then, put on a plate and sprinkle with coriander.
7. Serve fresh noodles and coconut soup together!
