I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet
curry powder plus 1 tsp Chinese chile garlic paste for the red
curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung bean noodles for the
rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.
Pin It Ingredients: 5.5 ounces dried
rice vermicelli (a.k.a. mai fun) 4 ounces small shrimp, peeled and deveined 4 ounces pork, cut into strips 2 teaspoon soy sauce 2 teaspoon Chinese
rice wine 1 teaspoon corn starch 2 tablespoons
curry... Continue Reading →