Khanom Jeen Nam Prik (Rice Vermicelli with Peanut-Coconut Sauce)
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Ingredients
- 250 g dried rice vermicelli noodles
- 3 tbsp peanut butter
- 300 ml coconut milk
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 2 tbsp palm sugar
- 100 g beansprouts
- 80 g fine green beans, trimmed
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 10.2 g
- Carbohydrate
- 66.1 g
- of which sugars
- 12.8 g
- Fat
- 21.5 g
- of which saturates
- 14.4 g
- Fibre
- 3.8 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the vermicelli noodles according to the pack instructions, then drain and divide between bowls.
- 2
Warm the coconut milk in a pan with the peanut butter, stirring until smooth.
- 3
Stir in the tamarind paste, soy sauce and palm sugar, and simmer for 3 minutes until slightly thickened.
- 4
Blanch the green beans in boiling water for 2 minutes, then drain.
- 5
Ladle the peanut-coconut sauce over the noodles.
- 6
Serve with the beansprouts and green beans alongside.
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