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| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 550 g) | Mỗi phần550 g |
|---|---|---|
| Sugar | 6.5 g | 6.5 g |
| Energy | ~3580 kJ | ~3580 kJ |
| Sodium | 1540 mg | 1540 mg |
| Protein | 42 g | 42 g |
| Fat, total | 28 g | 28 g |
| Carbohydrate | 95 g | 95 g |
| Saturated fat | 14 g | 14 g |
Flat rice noodles, chicken, beef, prawns, mixed vegetables, green curry sauce.
Wide flat rice noodles (hor fun), tender seasoned chicken strips, marinated beef slices, peeled fresh prawns, rich Thai green curry paste (herbal blend of green chillies, lemongrass, galangal, kaffir lime zest), creamy coconut milk, red capsicum chunks, green capsicum cuts, baby corn pieces, sliced celery, minced garlic, onions, premium fish sauce, a touch of palm sugar, vegetable cooking oil, crispy fried shallots, chopped spring onions.
Thai Green Curry Noodles represent a brilliant cross-border culinary fusion that pairs the comforting texture of wide Cantonese-style flat rice noodles with the aromatic, fiery heat of Thailand's legendary green curry paste (Kaeng Khiao Wan). Developed as a vibrant modern addition across urban Southeast Asian menus, the dish leverages a high-heat wok toss to tightly coat the soft rice noodles in a rich, velvety reduction of coconut milk and spicy botanicals, alongside an decadent assortment of land and sea proteins.
Contains crustacea (prawns, shrimp paste elements in green curry base), fish (fish sauce broth seasoning), and gluten/soy traces (protein marinades). Prepared in a commercial kitchen environment that also handles peanuts, sesame, egg, and dairy.
Best enjoyed immediately while the wok-coated rice noodles are steaming hot and the aromatic coconut curry is perfectly velvety. Leftovers can be kept in an airtight container in the refrigerator for up to 24 hours.
If saving leftovers, allow the noodles to cool completely down to room temperature before sealing the container to avoid trapping steam condensation, which can thin out the rich curry glaze.
To reheat, place the noodles in a non-stick skillet over medium-low heat with a tiny splash of milk or water to restore moisture to the coconut reduction. Cover and heat gently for 4 to 5 minutes, tossing carefully to avoid tearing the soft flat noodles.
Serve hot on a flat ceramic plate. Beautifully finished with a central crown of crispy fried shallots and chopped fresh spring onions for a sharp, texturally satisfying element that offsets the rich, creamy curry profile.
