The Cheesecake Factory™ Thai Coconut Noodles2014-05-22
- Yield : 1 Med. Bowl
- Servings : 8
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
This is another topping served at The Cheesecake Factory with their Thai Lettuce Wraps appetizer.
These also make a nice side dish with just about any Thai entree.
- 12 oz fresh thin Asian egg noodles
- 1 tbsp minced garlic cloves
- 1 tbsp red curry paste
- 1 cup coconut milk
- 1 cup chicken broth
- 1 tbsp curry powder
- 1 pinch turmeric powder
- 1 tbsp fish sauce
- 1 tbsp lime juice
Place the noodles in hot water, separating with a fork. Then let the noodles soak until they're tender or according to the directions on the package. Once done, drain and keep warm.
In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste. Stirring vigorously until completely mixed in.
When it begins to simmer, add in the remaining ingredients and continue to simmer for approximately 2 minutes.
Stir in the noodles and serve.