I had some requests that if the Curried Pumpkin Pad Thai turned out ok, would I post the recipe. Remember I said I made it up. It was more like, ooo look! There’s frozen pumpkin puree in the freezer and dried rice noodles in the cupboard. I could make something out of that. It’s how I came up with Beer Battered Chicken*.
When I asked the trusty husband earlier this week if he was afraid of Wednesday night’s dinner his reply was, “a little bit.” Why should he fear? I’ve done right by pumpkin and curry before. Just add noodles and all will be good. Right?
Actually, the “recipe” turned out very good. So in honor of that I’ll share it with you.
1/2 package dried rice noodles (we used the full package and it was too much)
1/2 an onion, diced
1T ginger, minced
2 cloves of garlic, minced
1 14 oz can coconut milk
1T. Red Curry Paste (you can use more for added heat, but I fed this to a 3 year old, and he liked it)
1T fish sauce
1/2 cup pumpkin puree (please don’t buy the canned stuff)
sprinkle of brown sugar
1/2 c. cashews, roughly chopped
Prepare the noodles as indicated on the package.
Saute the garlic, ginger & onion in oil (use the type of your choice. We use grapeseed because of my olive oil allergy) until the onion softens. Add coconut milk & curry paste. Whisk together to blend. Cook 5 minutes on medium. Add the fish sauce, pumpkin & brown sugar. Taste it. Add more sugar if your pumpkin wasn’t very sweet. Mine was quite sweet. Add the cashews. Add the prepared noodles. Stir to combine and Viola! Dinner.