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Curry Rice Noodles


  • 2 pieces of TEMPTY (200g)

  • 150g of rice noodles

  • 1 can of coconut milk

  • 2 tsp red curry paste

  • 1 tsp chopped ginger

  • 2 tsp brown sugar

  • 1 tbsp tamarind sauce

  • 1 tbsp soy sauce

  • 2 tbsp of vegetable oil

  • 1 yellow onion

  • 2 cloves of garlic

  • Handful of bean sprouts

  • 1 red chili pepper

  • 1 lime

  • Coriander or basil


1. Oil fry the chopped onion in a pan until soft. 

2. Add the red curry paste, minced garlic and ginger, and fry until fragrant. 

3. Add the coconut milk, sugar, tamarind sauce and soy sauce. 

4. Stir everything together and add lime juice to taste. 

5. Add the rice noodles to the pot and let it cook for about 4 minutes or until tender. 

6. Prepare TEMPTY by cutting it into bite-size pieces. Add oil into a non-stick pan and pan-fry until golden brown. 

7. Serve the noodles with fried TEMPTY and garnish with coriander or basil, lime slices, fresh red chilli, and bean sprouts.

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