Chilli Paste & Ginger Noodles

You will need:
A handful of rice noodles (thickness to your preference but here i use a 1cm flat noodle, enough for 1 person)
1 tsp chilli paste of your choice (I buy mine from the wet market here in Bangkok but you can also use a pre-made red curry paste from the supermarket, but make sure there are no preservatives or nasties added to it!)
A thumb of ginger, peeled and julienned
fish sauce
rice bran oil
raw sugar
1/2 a small cabbage, cut into 1″ wedges and washed
1 clove of garlic, peeled and smashed with the side of your knife
1-2 bird’s eye chilli’s, cut into 1.5cm chunks
1 small onion, cut into slices

fresh spring onion and coriander to serve

Bring a saucepan of water to the boil and add the rice noodles. Stir so they don’t stick, then tip out into a colander when the strands have reached al dente. Rinse well with cold water to stop the cooking process and to prevent the noodles from sticking together. If they are quite sticky, you might want to toss them in some rice bran oil.

Heat 2-3tbsp rice bran oil on high in a wok. Add the onion, sautee until translucent, then add the garlic, chilli, and chilli paste. Use your spatula to distribute the chilli paste amongst the onion evenly before throwing in the cabbage to sautee further. After a minute, add the ginger and toss around some more. Finally, add your noodles and combine everything well before seasoning to taste with fish sauce and sugar.

Serve immediately with the sprigs of coriander and spring onion on the side, and perhaps some of your favourite chilli sauce too if you like things hot.