I recently received the latest edition of one of my favorite magazines, Bon Appetit. They featured a section for “Thai Night”, and I am admittedly not very experienced with Thai cooking. How ridiculous! After experimenting with their Massaman Chicken recipe, I am hooked on this particular recipe. I adapted it to my own liking, using shrimp instead of chicken, noodles instead of rice, and I incorporated a couple of Serrano and Thai chili peppers into the mix for heat and flavor. I will certainly be making this dish in the near future.
Any Thai Food Chefs out there? I’d love to get your advice on different Thai foods to try.
- 1 tablespoon chili oil
- 2 small golden potatoes, diced
- 1 small yellow onion, chopped
- 1-2 Serrano chili peppers, chopped
- 1-2 Thai chili peppers, chopped
- 10 large pieces of shrimp, peeled and deveined
- Salt and pepper to taste
- 2 tablespoons spicy chili powder
- 1 tablespoon Massaman chili paste
- 6 ounces Belgian style wheat beer
- 1 13-ounce can coconut milk
- 1 cup chicken broth
- 2 cups broad egg noodles
- 1 tablespoon light brown sugar
- Juice from 1 lime
- 2 tablespoons fish sauce
- Chopped cilantro for topping
- Heat a large pan or wok to medium heat and add chili oil.
- Add potatoes and cook about 5 minutes to soften.
- Add onions and peppers and cook another 5 minutes, or until onion is cooked through. Set potatoes, peppers and onions aside.
- Add shrimp and sprinkle with salt, pepper and chili powder. Cook about 4 minutes, or until shrimp is cooked through. Set shrimp aside with potato/pepper/onion mixture.
- To the hot pan, add chili paste and cook about 3 minutes.
- Add beer and bring to a boil. Allow to reduce by about half.
- Add coconut milk, chicken broth and noodles. Stir. Cook about 10 minutes, or until noodles absorb the liquids and get nice and soft to your preference.
- Return potatoes, peppers, onions and shrimp to the pan and stir. Heat to warm everything together.
- Remove from heat. Season with salt and pepper, then stir in brown sugar, lime juice and fish sauce.
- Serve to bowls and top with cilantro.