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Thai Red Curry Simmer Noodles & Sauce
Yield:
Serves 2-4Ingredients:
¾ lb lamb chops about ½” thick, seasoned lightly with salt if desired (or substitute with ¾ lb beef, chicken or pork, cubed or whole)
1 Tbsp vegetable oil
3 cups water
1 package Thai Pavilion Red Curry Simmer Rice Noodles with Sauce
Directions:
In a medium saucepan, boil water. Add noodles and cook for 8-10 minutes. Rinse in cold water in a strainer, drain and set aside. In a large wok, skillet or frying pan, cook lamb chops in vegetable oil over medium heat until almost done. Lower heat to medium-low and pour entire contents of the Thai Pavilion Red Curry Simmer sauce pouch over meat. Turn lamb to coat with the sauce. Allow sauce to simmer with lamb approx. 1 minute (or until done). Arrange lamb on serving plate. Add noodles to pan and stir until combined. For cubed meat or shrimps, add noodles into pan and stir until combined. Serve immediately.
