Yield: 6 servings
Measure | Ingredient |
---|---|
10 ounces | Somen or hiyamugi noodles |
4 tablespoons | Soy sauce |
1 cup | Coconut cream, boiled & cooled |
3 eaches | Green onions, chopped |
2 teaspoons | Red pepper flakes |
½ each | Fresh pineapple, chopped |
\N \N | Juice of 1 lime |
2 tablespoons | Sugar |
2 tablespoons | Garlic oil, see note |
2 tablespoons | Cilantro leaves, chopped |
2 tablespoons | Ginger, chopped |
SAUCE
GARNISHES
Boil the noodles for 2 or 3 minutes in water until *al dente*.
Plunge into cold water & then drain. Spread noodles on a large platter & sprinkle with the chopped pineapple.
Mix the SAUCE ingredients & pour over the noodles. Sprinkle with the green onion, red pepper flakes, cilantro & ginger. Serve NOTE: Substitute pineapple tidbits for fresh if you want. You wil need a large can.
Garlic oil can be made by frying chopped garlic in oil until golden.
Use, as a guideline, 1 part garlic to 4 parts oil. Do not strain the garlic.
Adapted from Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"
Submitted By MARK SATTERLY On 10-18-94