Pad Thai

Curry laksa with PoppySmack sauces

You need (Serves 2)

200g of bite size sliced Chicken, 2 squares of dried rice Vermicelli

Handful of Asian mix vegetable (baby corn, okra, bean sprout, capsicum, zucchini), some Vietnamese mint or Basil to garnish

2 cups chicken stock, ½ cup coconut milk, 1 tbsp of PoppySmack Siam Chilli Sambal, Tumeric or curry powder from your pantry

Instructions

1 Bring small pot of water to boil.  Add a pinch of salt and dried rice Vermicelli.  Cook for 5 minutes or until soft, drain.  Divide into 2 bowls

  1. Season meat with a few generous pinches of salt
  2. Prepare your vegetable of choice in bite size
  3. Warm up 1 tbsp of PoppySmack Siam Chilli Sambal in a pot on Med heat. Add more to your liking.  Do not allow Chilli Sambal to burn, then add half a tsp of Tumeric or Curry Powder.
  4. Added the coconut milk and stir to blend the ingredients into a thick paste
  5. When the beautiful aroma permeate through the kitchen Add the chicken stock, bring to boil and then lower heat to simmer
  6. Add in the Chicken, simmer then add Vegetable, and simmer until all ingredients are cooked through
  7. Spoon Curry Laksa over the noodle and garnish with Mints or Basil to serve.

NB :  Chicken can be replaced with Prawn/Seafood or Tofu.

Tricks: Toss rather than stir.  To cook for 4, just double the amount