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Just had the leftovers for breakfast! Still love this flavor. Here's the recipe as I retyped it for using later - makes a much easier dish to prepare than the original, I think.
Spicy Vermicelli with Beef
This brightly colored pasta dish is as spicy as it is pretty. Serve it with a salad for a quick dinner. Adapted from a Taste of Thai recipe.
6 oz. Vermicelli or Angel Hair pasta
3 Tbs lime juice
1 Tbs dark brown sugar
1/4 cup oil
1 Tbs and 2 teaspoons minced garlic
1 Tbs and 2 teaspoons Red Curry Paste
1 tsp ground turmeric
6 to 8 oz. leftover beef, pork or chicken
2 Tbs Fish Sauce
1-12 oz package cherry tomatoes cut in half
1 bunch scallions, washed and chopped
Optional: chopped cilantro and peanuts
Cook the pasta according to pkg. directions. Combine lime juice and sugar. Set aside.
2. While the pasta cooks, heat oil in a large skillet over medium-high heat. Add garlic and cook until soft. Add Curry Paste and turmeric. Stir-fry 1-2 minutes or until dissolved.
3. Add beef or pork and fish sauce; cook long enough to heat through. Add tomatoes, scallions and lime juice mixture. Combine and cook 1 minute.
4. Drain pasta and add to skillet. Stir-fry until Vermicelli is coated and ingredients are combined. If desired, garnish with cilantro and peanuts. Serve.
Servings: 4
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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