Vegetable Noodles with Thai Chilli Paste – Nam Prik Pao

Full of flavour and easy to make, you’ll love these Vegetable Noodles with Thai Chilli Paste (Nam Prik Pao)

INGREDIENTS

  • Egg Noodles
  • Vegetables of your choice ( I used carrots, baby marrow, purple cabbage, cauliflower, mixed peppers and onion)
  • Salt
  • Pepper
  • Oil
  • Nuts of your choice – I used chashews

Paste

  • Nam Prik pao
  • 8 dry chillies
  • 6 cloves of garlic
  • Half an large onion
  • 1 table spoon honey or sugar
  • Seasame oil

INSTRUCTIONS

Noodles

  1. Boil noodles – I did not like the colour of the noodles so i added a dash of egg yellow food colouring to the water
  2. Drain before it gets too soft.

Paste

  1. Place onion and garlic in an oven pan and roast for 5 to 8 mins or dry roast on a pan on on the stove top.
  2. Allow to char and in the last 2 mins add in the dry chillies to toast slightly
  3. Remove from stove and either using a stick blender or mortar and pestle, crush the garlic, onion and dry chillies.
  4. Add some oil to a pan and fry the above mixture. It will darken. At this point add salt to taste and honey or sugar.
  5. Please taste now and adjust sugar. If you would like a slight tang, add some imli- tamarind. I didn’t today but often do.
  6. Continue to to fry for a few minutes thereafter remove from stove. Keep aside

You can make extra paste, add abit more oil and refrigerate. It can last for a couple of weeks in the fridge. Used in anything you like.

Stir Fry

  1. In a pan, add all.
  2. As all my veg were finely sliced, I added it all at once to the pan.
  3. Medium heat, fry for 5 to 7 mins. Cook as little as possible as you want the veg to retain colour and crunch
  4. Add in boiled noodles, stir.
  5. Add in a few spoons of paste ( please taste the paste before adding to thr stir fry as if too hot you can adjust with some tomato sauce and sugar)
  6. Stir, add black pepper
  7. Add in cashews just before removing off heat.
  8. Sprinkle some finely chopped spring onion or baby leeks or basil
  9. Optional – small sprinkle of thill/ sesame seeds.