My kids are both on a pasta kick.  Plus, I'm trying to whittle down the
contents of my pantry.  So I've come up with a few winners and losers
over the past couple weeks.  Here is a yummy side dish that both my kids
just loved.  It turns out rich and creamy and just sticky enough for the
baby to pick up with his fingers.  I'm not exactly sure how much nnodles
I used since it was originally part of a side dish kit.  When I read the
ingred for the sauce packet, I decided not to use it bc it had peanuts in
it.  I'm guessing it ws probably about 4 oz of noodles or less - it was
about 5 servings.  I served it with a chili-ginger pork roast with oyster
mushrooms.

Kathy P.


Quick Curried Noodles

4oz Rice Noodles (the fettucine size ones like you would use for Pad
Thai)
1 1/2 c. water
1/2 c. coconut milk
1 tbsp curry paste (or to taste)  - I use the Thai Kitchen Red Curry
paste
1 tbsp fresh corriander leaves, minced or 1 tsp dried (optional)

Soak noodles in hot tap water.  Bring water, coconut milk, and curry past
to a boil.  Drain noodles and add.  Reduce heat to simmer and cook 3-5
minutes or until noodles are tender stirring occasionally.  Remove from
heat and separate with a fork.  Noodles will absorb all the liquid and
sauce will thicken upon standing.

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