Pad Mee Pak Phanang
Ingredients
500 g rice noodles
15 dried red bell peppers
1 red onion
600 ml coconut milk
15 shrimp paste
240 g palm sugar
120 ml fish sauce
200 ml tamarind juice
15 shrimp
150 g unripe mango
200 g beansprouts
10 spring onions
Prepare
Shrimp → Cut off the shrimp tentacles then wash thoroughly.
beansprouts → wash thoroughly.
Spring onions → roots remove and wash
PREP TIME : 20 minutes
COOKING TIME : 30 minutes
YIELD : 5 people
directions
With a Pair of scissors cut the dried red bell pepper into small pieces, place the cut bell pepper into a bowl of water for 15-20 minutes or until the bell peppers become soft.
While waiting for the red bell peppers to soften, prepare the red Onion slice the onion into small pieces, and then wash peel and cut the unripe mango into short strips.
Once the bell peppers become soft, remove them from the water shake off the water, then put It into a stone mortar and pound coarsely. Then add the red onions and pound both together until finely blended.
Scoop the curry paste into a large pan and add coconut milk over medium heat.
Stir and mix everything together and cook until it comes to a boil, then add shrimp paste, palm sugar, fish sauce and tamarind juice, stir until everything is combined and the palm sugar dissolves.
Add the shrimp and stir until the sauce is covering the shrimp, once the shrimp is cooked
With a pair of tongs remove the shrimp from the sauce and place them in a small bowl , now add the rice noodles into the sauce and stir until the noodles are soft and cooked.
With a pair of tongs to scoop noodles from the pan onto a dish. Serve with shrimp, sliced unripe mango, beansprouts, spring onions, and a sliced of lime. Enjoy!!
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