I just put this together. It tastes good, and I have no clue if it has been cooked anywhere else.

Basically, I have a whole lot of frozen red curry paste. I grind the spices in big lots, and then scoop them into muffin cups and store them away in the freezer. I don’t thaw them before using because they melt quickly on the stove.

I used bee hoon today. Bee hoon is just very fine rice noodles. I don’t like to blanch my noodles before cooking, preferring to have them absorb the taste from the stock. It is super tasty, and I can eat this everyday. Simple, fast and something one never gets tired of.12631426_10208600319115565_5061837274485193629_n (1) 12645170_10208600318555551_2147010311701520386_n

Thai Red Curry Rice Noodles

Thai Red Curry Rice Noodles


3 Tbsp Thai red curry paste

1 Tbsp Oyster sauce

1 cube bullion

2 cups water

4 portions of bee hoon

Shredded vegetables: carrots, onions, cabbage, celery etc etc


Fried Shallots

Green Onions

Red cut cihilies

Shredded chicken breast meat

2 Tbsp cooking oil


  1. Heat up a big pot over medium heat with the cooking oil.
  2. Add the shredded vegetables, then the water and stock.
  3. When the water is boiling, add the bee hoon.
  4. When noodles are cooked, turn off the fire.
  5. Scoop into bowls, add the toppings. Serve.