My boyfriend from south east asia said this is closer to traditional than most of the yellow curry versions we see in the US. No meat in this one but I'm sure you could add! Feel free to mix up the veggies too. The first time I made this, I used broccoli, snap peas, and baby corn instead. Although, the peppers are traditional. Adapted from Pinch of Yum

Ingredients

4 serv.

thin rice vermicelli↗5 ounces
oil1 tablespoon
bell pepper↗1
thinly sliced
shallots↗2
thinly sliced
bean sprouts1 cup
curry powder↗1 teaspoon
sliced shiitake mushroom1 cup
frozen peas↗1 cup
sliced scallion
to garnish
For the Sauce
vegetable broth or 3/4 cup chicken broth↗3⁄4 cup
low sodium soy sauce↗1⁄4 cup
mirin↗3 tablespoons
minced garlic2 teaspoons
minced ginger↗1 teaspoon
teaspoon sambal oelek (or to taste)↗1

Step-by-step instructions

1
Soak the rice noodles in a large bowl of hot water for a few minutes. Drain, rinse with cold water and set aside.
2
Mix the ingredients for the sauce in a small bowl and set aside.
3
Heat the oil in a large skillet over high heat. Add the peppers, shallors, and bean sprouts, and curry powder. Stir-fry for 5 minutes until shallots are soft. Add the mushrooms and the peas, stir-fry for minutes. The vegetales should be tender-crisp.
4
Add the noodles to the pan. Add 1/4 cup sauce and stir fry, using tongs to mix the noodles together. After a few minutes, remove from heat and add as much sauce as desired. Top with scallions.

Source: food.com

Original recipe ↗

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