| Khanomjeen Saonam |
| Thai Noodle with Pineapple and Coconut milk |
| Servings 6 – 8 |
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| Ingredients |
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Pineapple crush in juice
Vermicelli noodle cooked and drained
Coconut milk
Thinly sliced garlic
Julienne of young ginger
Minced dried prawn
Small chili thinly sliced
Limes or Lemon
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1 can
700 g.
1 can
1/8 cup
1/8 cup
1/4 cup
15 each
3 each sliced
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| Fish sauce and sugar for seasoning |
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| Preparation: |
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1. Pour coconut milk into a pot , keep stirring the coconut milk to the boil and to avoid forming lumps, set aside.
2. Arrange cooked vermicelli noodle nicely on a serving plate and dress with garlic, ginger, and minced dried prawn.
3. When serving, pour coconut milk over the vermicelli. Season with fish sauce, sugar, lime juice and cut chilli to your liking. |
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| Note |
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This is a refreshing cold noodle dish served during the hot summer season in Thailand. For those who are allergic to seafood and for vegans, try it without minced prawn and fish sauce, it is still as refreshing. |
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