Posted August 23, 2018 05:13:51 Thailand’s famous dish of rice noodles is one of the dishes you can’t really go wrong with in this country, especially if you like the flavors of the coconut milk.
However, this recipe for Thai egg and egg salad has a few things going for it.
First, you need to have a good supply of rice noodle stock.
You can buy it in bulk at Asian supermarkets, but you can also buy it directly from the restaurant.
Second, you’ll want to make sure that you have some of the ingredients for the salad that are not used in the recipe.
The coconut milk in this recipe is made with the soybean oil.
Third, the noodles in this dish are also made with coconut oil.
To make this dish, you mix the ingredients in a bowl, cover the bowl with plastic wrap and refrigerate for at least two hours.
The next day, you can cut up the noodles into bite-size pieces and serve the salad over rice noodles or other rice dishes.
The ingredients for this dish also include a variety of vegetables, which will be perfect for this salad.
This recipe will be a great option for Thai cooking fans looking to have some extra variety in their diet.
You could make this salad ahead of time and store it in the refrigerator for a day or two before serving, or you could make the salad after the fact and eat it as a side dish or a main dish with other dishes.
If you make this recipe, you might want to try the other ingredients, too.
Thai Egg and Egg Salad Ingredients: 1 pound rice noodles, washed and drained 1 cup soybean or vegetable oil 2 cups chicken broth 2 cups coconut milk (use 1 cup for this recipe) 1/2 cup finely chopped onions, chopped 2 green onions, finely chopped 2 cups sliced green onions 1 tablespoon lime juice 2 tablespoons water 1 tablespoon cumin 2 tablespoons sugar 2 teaspoons cayenne pepper Directions: Heat a large pot of salted water over medium-high heat.
Add the rice noodles and cook for 5 minutes on each side.
Drain them and set aside.
Next, add the soybeans and oil and cook, stirring frequently, for 5 more minutes.
Add in the chicken broth, coconut milk, onions, green onions and green beans, stirring often, for another 2 minutes.
Stir in the cayanne pepper, lime juice and water and cook another 3 minutes.
Reduce the heat to low and add the chopped coconut, salt, cumin, sugar and cayne pepper.
Cover and simmer for 30 minutes, or until the coconut is soft and the sauce has thickened.
The mixture will thicken a bit as it simmers.
Once the sauce thickens, stir in the lime juice.
Serve the salad with the noodles, chicken broth and coconut milk and enjoy!
Recipe Notes: If you don’t have any fresh shrimp, you could use frozen shrimp instead.