Nam-Prik-Curry-Noodles-Kanom-Jin-Nam-Prik_1

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Servings: 3 Difficulty: Advanced
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Spicy Thai coconut curry sauce with crispy shallots and fresh vegetables over soft rice noodles
Nam Prik Curry Noodles (Kanom Jin Nam Prik recipe image
Nam Prik Curry Noodles (Kanom Jin Nam Prik recipe image
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Nam-Prik-Curry-Noodles-Kanom-Jin-Nam-Prik_1

Author: chefs-mate Cooking Method: , , , Cuisine: , Courses:
Difficulty: Advanced
Servings: 3 Calories: 270.0

Description

This vibrant Thai dish features Kanom Jin (rice vermicelli) tossed in a rich, spicy Nam Prik curry sauce. The sauce is built on a foundation of pounded moong beans, fresh chilies, and aromatic herbs, simmered in coconut milk for a creamy yet punchy flavor profile. Crispy fried shallots and garlic add a delightful crunch and savory depth, while fresh long beans and morning glory provide a crisp, green contrast. It is a perfect balance of spicy, sweet, sour, and savory notes. Ideal for a hearty weeknight dinner or a flavorful vegetarian main, this recipe brings authentic home-style Thai comfort to your table without requiring complex techniques.

Ingredients

Directions

  1. Soak dried split moong beans in water for 6 hours, then drain well.
  2. Pound the soaked moong beans in a mortar until they form a coarse paste; set aside.
  3. Pound coriander roots, remaining shallots, and garlic in the mortar until a smooth paste forms; set aside.
  4. Heat 2 tablespoons of oil in a wok or frying pan until a light haze forms.
  5. Fry half of the sliced shallots and half of the chopped garlic until crispy and brown.
  6. Drain the crispy shallots and garlic on paper towels and set aside. Reserve the oil for later use.
  7. In the same wok, heat the remaining reserved oil.
  8. Stir in the red curry paste and cook for 1-2 minutes until fragrant.
  9. Add half of the coconut milk, stirring constantly to combine with the curry paste.
  10. Stir in the coriander root, shallot, and garlic paste, mixing thoroughly.
  11. Add the moong bean paste and stir well to incorporate into the sauce.
  12. Add light soy sauce, sugar, tamarind juice, lemon juice, and chili powder, stirring constantly.
  13. Place the two halves of the kaffir lime into the mixture and continue to cook gently.
  14. Thin the remaining coconut milk with 1 cup of water and stir into the sauce.
  15. Bring the sauce to a boil, then reduce heat and simmer for 1 minute.
  16. Remove the kaffir lime halves from the sauce.
  17. Stir in the crispy shallot and garlic mixture immediately.
  18. In a separate pan, quickly stir-fry the coarsely chopped dried red chilies in the remaining oil until fragrant but not burnt.
  19. Blanch the long beans and morning glory briefly in boiling water until crisp-tender, then drain.
  20. Cook the white longxu noodles according to package instructions, drain, and place in serving bowls.
  21. Ladle the warm Nam Prik curry sauce over the noodles and vegetables.
  22. Serve with the fried dry chilies on the side.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 270.0kcal
% Daily Value *
Total Fat 12.6g20%
Saturated Fat 2.2g12%
Cholesterol 42.0mg15%
Sodium 1128.0mg47%
Total Carbohydrate 32.6g11%
Dietary Fiber 2.2g9%
Sugars 1.0g
Protein 11.0g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, curry, noodles, nam prik, kanom jin, coconut milk, moong beans, long beans, morning glory, water spinach, spicy, vegetarian, vegan, asian, rice noodles, crispy shallots, garlic, coriander, lemongrass, kaffir lime
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