in minneapolis there is a great thai restaurant that makes this yummy rice noodle and red curry dish (a.k.a. mee kah teeh!). back in the day, i used to eat it, but not anymore cause they can't strip the fish sauce out of it and make it vegan... i know because i've asked. so, i decided it was time to replicate this warm and spicy melding of flavors myself. my version is just as delicious. fish sauce? who the hell needs it!!!
1 can lite
2 tbsp red curry paste
2 tbsp tamari
2 tbsp brown sugar
2 packages seitan (or tofu if you prefer...when i make this again, i would use tofu instead as the seitan has a flavor already)
2 cups bean sprouts
1 tbsp red pepper flakes
1/2 squeezed lime juice
1/2 cup crushed peanuts
1/2 cup fresh chopped cilantro
1/2 package of thai stir-fry
in a medium pot, bring water to a boil. remove from heat. immerse 1/2 package of the rice noodles into hot water and let stand for 8-10 minutes or until noodles are soft. drain; rinse with cold water.
in a wok or skillet, heat your oil and add your seitan or tofu. cook for approximately 6-8 minutes for a slight golden brown. add your coconut milk, red curry paste, brown sugar and tamari. let simmer for 20-25 minutes (the flavors will blend). then add your lime juice, red pepper flakes and peas. let cook for another 8-10 minutes.
in a separate mixing bowl, combine your curry mixture with the bean sprouts and your cooked noodles.
garnish with crushed peanuts, cilantro and a little slice of lime.
goes great with a cold glass of pinot grigio.