Categories: asian, beef, dinner
Ingredients
- 1 12oz package thin Thai rice noodles
- 2 Tbsp peanut oil
- 3 large closed garlic, minced
- 4-6 large shallots, peeled and coarsely chopped
- 1/2 tsp Thai red curry paste
- 1 lb coarsely ground beef
- 2 Tbsp fish sauce
- 1/2 c chicken stock
- 1/2 tsp sugar
- 1 c tightly packed basil leaves, stemmed and torn in half
Directions
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Put the rice noodles into a large bowl of hot water, cover, and soak for 15 minutes or until soft. Drain and set aside.
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Heat the oil over medium-low heat in a 12-inch skillet. Add the garlic and shallots. Cook, stirring occasionally, until the shallots are translucent, 2-3 minutes. During the last minutes, add the curry paste and blend it into the mixture.
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Turn up the heat to medium and stir in the beef. Using a spatula to break up the clumps, cook it until it begins to brown, about 4 minutes.
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Stir in the fish sauce, chicken stck, and sugar. Bring to a simmer and add the basil. When the basil has wilted, gently mix the noodles into the skillet and cook for another minute or so. Serve at once (with Asian Marinated Cucumbers on the side).