Recipe created by Chef Anita Jaisinghani of Pondicheri
Ingredients
- 8 ounce rice vermicelli
- 1 1 inch piece ginger grated
- 2 garlic cloves minced
- 1 small white onion diced
- 1 cup fresh green beans snap into 1 inch pieces
- 2 cups butternut squash cubed
- 1 large carrot peeled and cut into circles
- 1 tablespoon green curry paste
- 1/2 can coconut milk
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 cup toasted peanuts chopped
- 1/4 cup cilantro chopped
- 1 limes squeezed
Servings: entree servings or 8 side servings
Units:
Instructions
Prepare the Noodles
- Place a saucepot of water over high heat. Add the salt. Bring the water to a boil. Turn off the heat.
- Gently drop the rice noodles into the water.
- Let the noodles absorb (soak up) the water for about 5 to 8 minutes.
- Strain noodles over a bowl in the sink.
Dish Preparation
- Prepare your mise en place.
- Place a large non-stick saute pan on medium heat. Spray the pan with cooking spray.
- Add the garlic, onions and ginger to the pan. Cook for 30 seconds until fragrant.
- Stir in the green curry paste. Cook 30 seconds.
- Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
- Add the carrots. Cook for 2 minutes
- Add in the coconut milk, green beans and salt. Stir well.
- Allow to simmer for 10-15 minutes or until the vegetables are tender.
- Remove pan from the heat. Add the rice noodles. Gently fold the noodles into the sauce.
- Garnish with cilantro, toasted peanuts and squeeze of lime. Enjoy!
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