Spicy Thai Dish

What better to close off the year with than another recipe? It was improvised under the circumstances outlined in the previous post and based on a recipe that I learned from my girlfriend. She used to be a vegetarian once, so she knew some recipes from another walk of life, so to say. She told me this recipe was originally a recipe for a soup that she modified.

After preparation, this dish is ready in a very short time once you start cooking!


  • mix of coarsely chopped vegetables (as much as you like)
  • tofu cubes, preferably marinated (attention: soya sauce contains wheat!)
  • rice noodles (or any noodles if you’re not cooking for someone who’s wheat-intolerant, about a quarter kilo)
  • coconut milk (1 can)
  • water (1 can)
  • red chili pepper, sliced, so people can take the hot bits out (1)
  • onion, chopped (1)
  • ground ginger (1 teaspoon)
  • sugar (0,5 tablespoon)
  • lemon juice (1 teaspoon)

The red chili pepper replaces sambal, an Indonesian spice mixture, that is not available ready-made outside of the Netherlands and Indonesia. The red chili pepper, onion, ginger, sugar and lemon juice replace another mixture of spices -containing sambal– that is also hard to get outside of said countries. If you happen to be in the Netherlands, instead of the last five ingredients, simply use the ready made spice mixture for sajoer boontjes (‘sayour beans’) and save yourself a lot of chopping. The recipe with this extended list of ingredients tastes exactly like the recipe that I’m used to.


Put the red chili peppers, onion, ginger, sugar and lemon juice in a mixture of coconut milk (one part) and water (one part) and bring to a boil. Cook the noodles for about 3 minutes or until done (read the instructions on the package!). Do not drain afterwards.

While the coconut milk is on the fire, fry the vegetables in a saucepan or wok. Depending on what your tofu is marinated in and/or whether you’re cooking for someone who is wheat-intolerant, either add the tofu during the last few minutes or fry (and serve) the tofu separately.

With some practice it’s possible to have all two or three pans ready at about the same time. When everything is ready, put the entire pot full of coconut milk and noodles into the vegetables (plus tofu), mix and serve.

Happy New Year!


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