House of Asia > Recipes > Thai pancakes with noodles

Thai pancakes with noodles

30 min

2 servings

slightly spicy

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An oriental harmony of flavors – coconut pancakes, stir-fried vegetables, and mung bean noodles create a unique, filling dish inspired by Thai cuisine.

Ingredients

1 pack Gluten-Free Mung Bean Vermicelli Pasta from House of Asia
1 teaspoon House of Asia Garlic Pastes or 1 finely chopped garlic clove
½ teaspoon House of Asia Chili Pastes or ½ finely chopped chili pepper
2 tablespoons House of Asia Oyster Sauce
2 tablespoons Light soy sauce House of Asia
¼ blanched broccoli
1 onion, cut into slices
½ carrot cut into long thin strips
2 tablespoons chopped cilantro
1 tablespoon chopped chives
Olive oil for frying

Cake:

1 cup Coconut milk 5-7% House os Asia
1 glass of water
2 cups of flour
4 eggs
150 g melted butter
Pinch of salt

A method of preparing

Prepare the dough: In a bowl, combine the coconut milk, water, and eggs. Then gradually add the flour, butter, and salt, mixing constantly until the dough is smooth. If the dough is too thick, add more water.
Pour a little olive oil into a non-stick pan, spread the batter evenly over the entire surface and fry the pancakes on both sides until golden brown.
Cook the pasta according to the instructions on the package, then rinse with cold water and cut into smaller pieces with scissors.
Pour olive oil into a pan, sauté the onion and carrot, add the garlic and chili paste, and cook for 2 minutes. Then add the chopped broccoli florets and pasta. Season with soy and oyster sauce. Finally, add the cilantro and mix everything together. Let it cool.
Place the cooked pancake on a board, place the filling in the center, and fold it over. Place the prepared pancakes seam-side down in the pan and cook for 2 minutes on each side. Serve with chives.