Go Back Email Link
–+ servings
kanom jeen thai vegan noodle dish

Kanom Jeen - Thai Rice Noodles, Coconut Curry & Vegetables

Jamie Raftery
Traditional Kanom Jeen Nam Ya - Creamy aromatic coconut curry sauce with rice noodles and seasonal vegetables, herbs and pickles
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast, Curry, Noodles
Cuisine Thai
Servings 4 people
Calories 702 kcal

Equipment

  • Saucepan - medium size
  • Blender
  • Spatula
  • Chopping board
  • Chefs knife
  • Peeler
  • Strainer
  • Serving bowl

Ingredients

For the Kanom Jeen curry sauce

  • 25 g Fingerroot (sliced )
  • 50 g Baby onion (peeled)
  • 130 g Oyster mushrooms (small dice )
  • 75 g Tofu (diced)
  • 30 g Red curry paste
  • 450 ml Coconut milk
  • 10 g Turmeric root (grated )
  • 20 ml Soy sauce (to taste )
  • 10 g Palm sugar (to taste)
  • 1 teaspoon Pink salt (to taste )

For the mixed fresh vegetables and garnish

  • 100 g Beansprouts
  • 100 g White cabbage (thinly slice )
  • 100 g Eggplant - baby
  • 50 g Bitter melon
  • 50 g Pickled ginger
  • 50 g Wing beans
  • 50 g Long green beans
  • 20 g Oakleaf salad
  • 20 g Holy basil

For the noodles

  • 600 g Kanom Jeen rice noodles (or vermicelli noodles)

Method
 

For the Kanom Jeen curry sauce

  • Assemble all ingredients.
  • Place peeled baby onions and fingerroot into the blender along with some water. Blend for 20 seconds.
  • Next add the curry paste, tofu and mushrooms. Blend until you have a nice smooth creamy mix.
  • Add this creamy mushroom tofu mix to the saucepan and cook out gently for 3-5 minutes until you start to smell the aromas from the spices.
  • Add the coconut milk and stir to the boil.
  • Add the grated turmeric, soy sauce, palm sugar and salt.
  • Cook out gently for 6-8 minutes.
  • Check and adjust the seasoning by adding either more salt, soy sauce or palm sugar.

For the mixed fresh vegetables and garnish

  • Wash and drain all the vegetables, salad and herbs.
  • Cut the green beans and wing beans into nice shapes and blanch in boiling water for 3 minutes - refresh in ice water to preserve the colour.
  • Finely slice the cabbage.
  • Arrange all the vegetables nicely on a sharing platter.
  • Cook the rice noodles as per packet instructions, drain and place in a serving bowl.
  • If using traditional Thai kanom jeen noodles, they are all ready to go, just place in the serving bowl.

To serve

  • Pour some warm curry sauce on top of the noodles and garnish with all you favourite toppings.
  • Celebrate and enjoy.
  • As they say in Thailand ''Gin Cow''

Recipe Notes

Nutrition Facts

Serving: 250gCalories: 702kcalCarbohydrates: 150gProtein: 13gFat: 5gSodium: 1162mgPotassium: 623mgFiber: 7gSugar: 10gVitamin A: 1919IUVitamin C: 29mgCalcium: 150mgIron: 4mg
Keyword Gluten-free, Gut health, Healthy, High-fibre, Plant-based