200g dried thin round rice noodles
OR 400g fresh rice noodles
200g mackerel or tuna, boiled and pounded
OR 185g can tuna in springwater
1/2 cup coconut cream
1/2 tsp roasted gapi (shrimp paste)
1 tbls red curry paste
2 tbls fish sauce
2 kaffir lime leaves
1/2 bunch kangkung leaves
3 snake beans, sliced
1 small cucumber, julienned
1 cup bean sprouts
3 sprigs basil leaves
Boil noodles until al-dente.
Heat 2 tsp coconut oil and stir in curry paste and gapi.
Add coconut cream – mix well.
Add half a cup water, fish sauce, lime leaves and fish –
simmer 5 minutes.
Place noodles in serving bowls with raw vegetables.
Pour curry over the top.
Recipe by Sak, Porn, Pang and Shee – picnickers at Sai Rung falls, Trang.