Thai-style vegetables with vermicelli
2 servings
30 minutes
Thai-style vegetables with vermicelli are a harmony of freshness and spice, embodying the vibrant flavors of Thailand. This recipe originates from traditional Thai street food stalls, where the aroma of lemongrass, coriander, and mint fills the air. Tender vegetables soaked in coconut cream create a softness of flavor, while chili pepper adds a mild heat. Egg vermicelli, infused with the aromas of spices, makes the dish hearty and complete. This dish is perfect for a light dinner or lunch, and its rich taste pairs wonderfully with refreshing green onions. Enjoy this exotic treat as you dive into the world of Thai cuisine!
1
Put finely chopped garlic, chopped lemongrass, coriander, mint, chili in a blender, pour in oil, and blend until smooth. Transfer to a heated pot and keep on the fire for 1-2 minutes.
- Garlic: 1 clove
- Fresh cilantro (coriander): 1 bunch
- Fresh mint: 1 bunch
- Lemon grass: 1 stem
- Ground chili pepper: pinch
- Vegetable oil: 1 tablespoon
2
Pour in coconut cream and bring to a boil. Add chopped carrots, julienned peppers, broccoli, and sliced mushrooms. Cook, stirring, for 4-5 minutes until all vegetables are soft.
- Coconut cream: 250 ml
- Carrot: 2 pieces
- Fresh red pepper: 1 piece
- Broccoli cabbage: 75 g
- Fresh mushrooms: 50 g
3
Add the vermicelli and finely chopped green onion, mix well, and cook for another 1-2 minutes. Serve in serving plates.
- Egg noodles: 250 g
- Green onions: 4 pieces