Thursday, July 05, 2007

Curried Noodle Patties

Someone gave me a link to this recipe - I think it was Laura W from Florida. It originally came from I didn't have a small round metal thing to shape the patties into a patty shape, so instead I made little noodle piles in the pan. It worked sort-of alright. Not great. But it tasted very, very yummy. We really liked the noodles and tofu mixed with the red curry paste. I probably wouldn't make the patties themselves again, but we may tweak the recipe to make a Thai pasta dish.

Curried Noodle Patties

1-2 teaspoons (red) Thai curry paste
4 eggs
6 ounces tofu, diced (roughly 2/3 cup)
1/2 cup cilantro, chopped
6 green onions, chopped
1/2 teaspoon sea salt
4 cups noodles, cold
2 tablespoons sesame or olive oil
peanuts, green onions and cilantro for garnish

Smash and spread the curry paste around the bottom of a medium bowl. Add one of the eggs and stir until the curry paste is well incorporated. Whisk in the rest of the eggs. Stir in the tofu, cilantro, green onions, and salt. Add the noodles. I've found it is easiest to work the egg evenly through the noodles if you use your hands and you don't get any noodle breakage.

Heat a well-seasoned skillet over medium heat. Place 1/3 cup of the noodle mixture into egg rings or handle-less, metal biscuit cutters and cook in batches for 3-5 minutes on each side, until golden. If the little bits of tofu and onions are escaping the noodles in the mixing bowl, just toss them into the egg ring on top of the noodles, those will end up on the bottom of the patty - nice and golden. To serve, season with salt and garnish with a sprinkling of green onion, cilantro, and peanuts.

Yield: 8-12 patties

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