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Rice noodles with spinach

From the Kitchen of Greatest Ever Thai,
2005-01-03
Great quick meal or side dish.
Prep Time:
 15 minutes

Cook Time:
 5 minutes

Categories:
 Thai
 Dinner
 Vegan

Yields:
 4 servings

Ingredients

4oz rice stick noodles, break in half
9oz spinach leaves, fresh, chiffon cut
1tbsp peanut oil,
2 garlic cloves, finely chopped
2tsp Thai yellow curry paste,
1tsp sugar,
1tbsp light soy sauce,

Equipment

  • 8 qt. sauce pan
  • skillet
  • wooden spoon

Directions

  1. Boil enough water in the sauce pan to cover the rice noodles. Place the noodles into the boiling water and cook for 15 minutes or until soft, then drain.
  2. While the noodles are cooking, wash the spinach and remove any tough stems. Add the peanut oil to the skillet with medium heat. Add the garlic and cook for one minute; add the curry paste and cook for 30 seconds; add the spinach and stir-fry for 1-2 minutes (or until the leaves are just wilted).
  3. Mix the sugar and soy sauce in a small cup, add the mixture and the noodles to the stir-fry. Toss thoroughly to mix evenly. Serve immediately while hot.