Spicy Vermicelli with Beef

A Taste of Thai

1 (8.8oz) bag vermicelli rice noodles

3 tbsp lime juice

1 tbsp dark brown sugar

¼ cup oil

1 tbsp & 2 tsp minced garlic

1 tbsp & 2 tsp red curry paste

1 tsp ground turmeric

1 lb ground beef or pork

2 tbsp fish sauce

1 (12oz) package cherry tomatoes, cut in half

1 bunch scallions, washed and chopped

Chopped cilantro and peanuts (optional)

Soak noodles in hot tap water for 1 minute. Cut in half with kitchen shears. Continue soaking until ready to stir-fry. 

Veggiessssss

Combine lime juice and sugar. Set aside. Heat oil in a large skillet over medium-high heat. Add garlic and cook until soft. Add curry paste and turmeric. Stir-fry 1-2 minutes or until dissolved. Add beef or pork and fish sauce. Stir-fry until no longer pink. Add tomatoes, scallions and lime juice mixture. Combine and cook 1 minute. 

It's honestly more attractive without the noodles.

Drain vermicelli and add to skillet. Stir-fry until vermicelli is coated and ingredients are combined. If desired, garnish with cilantro and peanuts.

Served with a sesame bagged salad, an egg roll, and some broccoli that my in-laws made.

My Rating: 3/5 "This promised spiciness. It did not deliver. I mean it had a nice savory flavor to it, just no heat. We noticed that the leftovers tasted better than the original serving, so maybe save this for a day before eating it."