Crispy Rice Noodle Cakes with Peanut Sauce

Instructions

1. 1Place the about 225 g of thin rice noodles in a large bowl. Pour enough hot water over the noodles to completely cover them. Let the noodles soak for 5 to 7 minutes, or until they are tender but still firm to the bite; then drain the noodles very well in a colander.
2. 2Place a 30.48 cm skillet over medium heat (approximately 148.9-162.8°C or 150-160°C). Add the 2 tablespoons of coconut oil to the skillet and heat for about 1 minute, until it shimmers.
3. 3Add the drained about 225 g of rice noodles to the hot skillet. Using a spatula, gently press the noodles down evenly to form a single, flat cake across the bottom of the skillet. Cook for 5 to 7 minutes, until the bottom is golden brown and crispy to the eye; then carefully slide the spatula under the noodle cake to flip it and cook for another 5 to 7 minutes, until the second side is also golden brown and crispy.
4. 4While the noodle cake cooks, prepare the peanut sauce. In a small saucepan, combine the 1 tablespoon of red curry paste, the 1/2 cup of full-fat coconut milk, the 1 tablespoon of lime juice, the 1 tablespoon of fish sauce (or soy sauce for vegan), and the 1 teaspoon of brown sugar. Place the saucepan over low heat (approximately 93.33-107.2°C or 95-107°C) and stir constantly for about 2 minutes, until the brown sugar has completely dissolved.
5. 5Stir the 1/4 cup of smooth peanut butter and the 2 tablespoons of water into the sauce until it is smooth and creamy. Continue to simmer the sauce over low heat for 2 to 3 minutes, stirring occasionally, until it has thickened slightly and coats the back of a spoon.
6. 6Carefully transfer the crispy noodle cake from the skillet to a cutting board. Using a sharp knife, cut the round cake into 8 equal wedges. Drizzle the warm peanut sauce evenly over the wedges.
7. 7Garnish the noodle cakes with the 2 tablespoons of chopped peanuts and the 2 tablespoons of cilantro. Serve immediately.

Related Guides