Crispy Curry Noodle Stir-Fry — Gaeng Ho
A Northern Lanna leftover-curry stir-fry combining the next-day curry with glass noodles, bamboo shoots, fresh turmeric, and pickled garlic stir-fried over high heat with kaffir lime and Thai basil for a celebratory complex regional showpiece bowl.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 120g glass noodles in warm water 8 minutes, drain. Pound 60g fresh turmeric, 10 garlic cloves, and 120g shallot halves to a coarse paste. Have 240g bamboo shoots sliced, 60g pickled garlic halved, 10 kaffir lime leaves sliced, and 40g Thai basil ready.
Bloom
Heat 60ml oil in a wok or large skillet over medium heat 1 minute. Add pounded paste and 60g hung lay curry paste, fry 90 seconds until deeply fragrant and oil turns deep yellow-orange with warm-spice aromas.
Sear
Add 400g pork pieces over medium-high heat, turn often 5 minutes until surfaces are coated yellow-orange and lightly browned with paste clinging in a thick spice crust.
Simmer
Pour in 400ml water with 40ml fish sauce, 20g palm sugar, and 40ml tamarind paste. Bring to a bare simmer, cover, cook 13 minutes over medium heat until pork is fork-tender and sauce reduces to a thick mahogany glaze.
Build
Add 240g bamboo shoots and 60g pickled garlic over high heat, toss 2 minutes until heated through. Tip in drained glass noodles, toss 3 minutes until they absorb sauce and glisten golden-brown.
Reduce
Continue tossing over high heat 90 seconds until noodles cling clean and dry to pork, sauce fully glazes every strand, and wok-fond burnishes the bottom golden.
Finish and plate
Kill heat, fold in 10 kaffir lime shreds and 40g Thai basil off heat 30 seconds until just wilted. Divide between 2 plates, serving each alongside 150g jasmine rice with basil scattered.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.