How to Make a Quick Thai Curry - How to cook the noodles for Thai curry
Tip: Highlight text to annotate itX
Okay, next step. Let's get our noodles in the pot. Make sure they're boiling. And take
a nice handful of our rice noodles. Put those in our water. Again come back, give your vegetables
a quick stir. This is one of those meals that at this point now where three hands would
be a good thing. Just keep an eye on it. Give your noodles a stir. Make sure that they're
coming along nicely. You could also at this point if you wanted to add a little bit of
your canola oil to your noodles. That will help keep them separated, give them a little
bit of a coat so that when you're ready to serve them, you don't end up with a glob of
noodles. There's nothing worse than a ball of noodles when you having something like
noodles. You just keep that moving around. And again, another stir on our vegetables.
Make sure that if the vegetables are getting ahead of you, slow them down a little bit.
You can always turn down your heat. Because you don't want your vegetables overcooked.
Nothing worse in curry than limp vegetables. Now is a good time to add your shrimp or your
seafood if that's what you're using or if you were using tofu. There's plenty of heat
in here. It will blanch your vegetables nicely. Today I'm using a white shrimp that's already
been deveined and the tails removed. So that's just mixed around. In a minute we'll be back
and we'll talk about the next step of our meal.
