This noodle curry dish is standard faire among Isaan Thais (North Eastern Thais). The predominant taste is of fish sauce & chilli rather than curry, but this can be a bit overwhelming so you may prefer to increase the chicken and peanuts if you are not accustomed to authentic Thai food. You can use either pork or chicken in this recipe.
(Mi Ga Ti)
Ingredient for Family 200 gms Chicken Breast 50 gms Red Curry Paste 50 gms Peanuts 3 Tablespoons Fish Sauce 3 Tablespoons Sugar 1 Teaspoon Salt 300 mls Coconut Milk 200 mls Water 200 gms Flat Rice Noodles
Serve With 100 gms Cabbage 50 gms Cucumber 50 gms Green Beans 100 gms Lettuce 35 gms Coriander 20 gms Mint
Preparation Curry Sauce 1. Put coconut milk in a boiling pan and bring to the boil. 2. Add the red curry paste and mix. 3. Mince the chicken breast then add to the curry pan. 4. Cook until the chicken is thoroughly cooked. 5. Add the water and bring to the boil again. 6. Add the fish sauce, sugar, and salt, and cook for 10 minutes. 7. Meanwhile, toast peanuts in a dry frying pan to bring out the smell. The pound them in a mortar, or chop them into smaller pieces and add to the curry sauce.
Noodles 1. Soak noodle with warm water for 15 minutes. 2. Steam for 5 minute, then rinse with cool water.
Vegetable 1. Slice cabbage for into small strips. 2. Cut the cucumber into small triangles. 3. Chop the green bean into short 1cm lengths. 4. Chop coriander into 3cm lengths. 5. Clean the mint, and take only the leaves.
To Serve 1. Place all the vegetables on the plate. 2. Top off with the cooked noodles. 3. Ladle sauce over the noodles until the sauce covers the whole dish. 4. Serve.
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