You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Coconut Noodles, Thai Style

Coconut Noodles, Thai Style

Coconut Noodles
Coconut Noodles

Coconutty, creamy, comfort in a bowl, with none of the gluten guilt. Perfect. And now that coconut oil is the new superfood, a can of coconut cream no longer impels a sudden state of hysteria, followed by a call to the bomb squad and immediate detonation of the aforementioned hazardous substance.

Oh... Was that just me?

You can take this one as heavy duty as you wish, by building the garnishes to suit your available time/ingredients/will power. I love overloading with crispy fried garlic, roasted peanuts, plenty of coriander, chilli, and vietnamese mint, and fresh grated coconut; a meal in itself. Great on its own or as a side.

Coconut Noodles-2
Coconut Noodles-2

Coconut Noodles, Thai Style

Serves 2

  • 1 can coconut cream
  • 1 stalk lemongrass
  • 2 slices of ginger, approx 2mm thick
  • 1 kaffir lime leaf
  • 1t fish sauce
  • 150g rice noodles
  • 1/2t peanut oil
  • Squeeze of lime juice

Any or all of the following garnishes:

  • Finely sliced chilli
  • a small bunch of coriander, leaves picked and torn
  • a small bunch of vietnamese mint, finely sliced
  • fresh grated coconut meat (I keep some in the freezer and pull it out whenever I need it for things like this)
  • toasted peanuts
  • fried garlic or shallots

Pour the coconut cream into a small pot and turn the heat up high. Follow with the ginger, lemongrass (bruised by smacking it with the flat side of a kitchen knife) and the kaffir lime leaf (bruised by clapping it between your hands a few times). Bring to the boil, reduce the heat, and let simmer for a half hour or so, or until reduced by half.

Meanwhile, cook the noodles according to the packet instructions. When cooked, drain, rinse under cold water to stop them cooking further, and toss with the peanut oil to ensure they don't stick while you wait for the sauce to finish reducing.

Once the sauce has reduced, add 1t fish sauce and a squeeze of lime. Taste and adjust the seasoning if needed. Toss the noodles in the sauce along with any of the garnishes you are using, reserving a little for the top once plated.

Dish the noodles out into bowls, top with a the remaining garnishes, and serve.

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