I haven't done any vegetarian recipes for a while, and sometimes you just get sick of meat! Here's a nice noodles curry dish served on a bed of Pug Byong, a crunchy vegetable grown by my friend Jom.
250 gms Rice Noodles
480 ml Coconut Milk
1 Tablespoon Red Curry Paste
1 Teaspoon Salt
2 Tablespoons Sugar
50 gms Mushrooms
80-100 gms Pug Buong, or Green Leaf Vegetables
1. Boil a pan of water, cook the noodle for 3 minutes, then drain and rinse. Keep the water.
2. Boil the coconut milk, add the red curry paste, salt and sugar, stir until well mixed.
3. Cook the pug buong and mushrooms in the boiling water you kept from the noodles, and cook for 1 minute.
4. Layer the green vegetables at the bottom, then the noodles, then spoon over the sauce and decorate with the mushrooms.