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Fragrant Red Curry with Fish Sauce
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Lemongrass Pad Thai and Bird's Eye Chili
Our Pad Thai leans on fish sauce and patience: the kind of plate you make on a quiet evening, then finished and Bird's Eye Chili.
Ingredients
What you'll need
- 1 lb pad thai
- 3 cloves fish sauce
- 1 tsp lime
- 1/2 cup garlic
- 1 tbsp Thai chiles
- 2 tsp palm sugar
- 1 medium fresh cilantro
- to taste a squeeze of citrus
Method
Step by step
- Soak or boil the noodles just until pliable, then drain and set aside.
- Get the wok or a wide pan ripping hot and stir-fry the aromatics until fragrant.
- Add the protein and vegetables, tossing over high heat to keep everything moving.
- Return the noodles, pour in the sauce, and toss until glossy and well coated.
Keep cooking
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