There's nothing as quick, easy and delicious as a bowl of noodles - add spicy to the mix, and you've got yourself a winner, well at least to me, the self-proclaimed noodle fanatic. Noodles are just so convenient to have around the kitchen and lends itself to a ton of culinary possibilities, don't you think? For today I came up with some Thai style curry noodles, reminiscent of the popular Malaysian laksa. Laksa is essentially noodles served in a spicy and rich coconut milk-based broth with some vegetables and meat. My brother was in Chiang Mai recently and he bought me some curry pastes so naturally I was itching to try some of them out. Instead of making green curry chicken as was suggested on the packet, I decided to use it as a base for today's laksa and the results were fantastic, well considering that I am a huge fan of both Thai flavours and spicy noodles of all kinds.
Update: Adding a splash of light soy sauce is a must for me now. Although I used to think that adding soy sauce to curries seem a little counter-intuitive, I am utterly convinced now. This post is part of my Yuen Chun Recipes, an ongoing project on this blog.
1 teaspoon light soy sauce (I used Yuen Chun's)