John Myers
Thai Curry Noodles with Wakame Seaweed from Algamar
The perfect thai curry noodles with wakame seaweed from algamar recipe with a picture and simple step-by-step instructions.
- 10 g Wakame seaweed
- 1 Clove of garlic
- 1 cm Ginger
- 40 g Cashews
- 1 tsp Coconut oil
- 2 Carrots
- 1 Large zucchini
- 1 Paprika
- 140 g Sugar snap
- 200 g Rice vermicelli
- 8 tbsp Coconut milk (creamy)
- 4 tbsp Oyster sauce
- 2 tbsp Fish sauce
- 4 tsp Red curry paste
- Juice of half a lime
- Soak the wakame algae in water for about 15 minutes.
- In the meantime, cut the ginger and bell pepper into small pieces and press the clove of garlic. Then cut the carrots and zucchini into thin strips.
- Now fry the cashew nuts with the coconut oil until golden brown and then set aside. Then fry the garlic, ginger, paprika, zucchini and carrots over medium heat for about 10 minutes.
- Meanwhile, put the rice vermicelli in a bowl and pour 2 liters of hot water over them. The noodles will be ready in about 7-10 minutes when they start to peel apart.
- After 15 minutes, take the wakame algae out of the water and cut into small pieces.
- Move the vegetables to one side after they have been seared in the pan. Put all the ingredients for the sauce in the pan, stir well and season to taste.
- Finally add the sugar snap peas and the wakame algae and cook on full heat for 2–3 minutes.
- Now place the pasta and vegetables on a plate and serve.
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