This recipe is from the book Thai Cooking with the Basics: A Thai Kitchen Primer.

It has been edited and condensed for ease of reading.

A few tips and suggestions are in the recipe.

The main ingredients are rice, noodles, and a mix of herbs and spices.

It’s also packed with lots of flavours: a little curry powder, chili powder, sweet and sour curry, fresh coriander, garlic and green onions.

The noodles are toasted and fried in butter and oil before being served with a salad of fresh vegetables.

The dish can be made in advance, so make a small batch and serve it to guests at the table for lunch.

The recipe is adapted from the original book.

This recipe can be adapted for any amount of ingredients and cooking time.

A small amount of oil is added to the oil of the frying pan, which gives the dish a soft, golden appearance.

The soup has lots of flavour, so keep it well-seasoned.

Ingredients: 4 medium sized or bigger noodles 2 cups of rice 1/2 cup of the ingredients 1 tbsp of curry powder 2 tsp of red chili powder 1 tsp of garlic powder 1/4 tsp of salt 1 tsp ground coriand pepper 1/8 tsp ground ginger 1 tsp coriangi, cumin, coriandra, corini and cilantro, optional (optional) 1 tsp lime juice 2 tbsp of water Directions: In a large bowl, mix the ingredients, stir well and then add the rice and water.

Cook for 30 minutes.

Drain the rice, set aside and then chop it finely.

Add the chopped noodles to the bowl of rice and mix well.

Add salt and the curry powder to taste.

Add water, the curry paste and the ginger.

Mix well, add more water if needed and stir.

Heat oil in a pan.

Add coconut milk and stir it.

Add rice and stir for another minute.

Add fresh corisander leaves and corianders and stir well.

Turn the heat down to medium-low.

Add chopped coriandrines, coraniand pepper and cumin and mix all well.

Mix in lime juice.

Pour the water into the pan and cook for 2 minutes.

Stir well and serve with a fresh salad.

Notes: If you want to make this more colourful, you can add some coriands, cilantro and corini leaves.

Or if you want more spice, add cumin seeds. 3.2.2925

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