Noodles

4 c. unbleached flour
4 large eggs, lightly beaten
1 ½ tsp. salt
2 tsp. olive oil
2 tsp. warm water

Place the flour in a mixing bowl and make a well in the middle.  Beat the eggs, add the salt, olive oil and water.  Pour into the well.  Add additional water by teaspoons until the flour is incorporated.  Knead until dough ball is formed into a smooth ball.  Let rest for 10 minutes.  Reknead until smooth and elastic, cover and let rest for 15 mins.  Cut dough into six strips and process each strip through pasta machine to desired thickness:  double and reroll at thickest settings, then cut in half lengthwise and roll and reroll doubled at thinner settings.  Finally process at next to thinnest setting and cut into linguine widths.  Cover noodles  with a towel until ready to cook.

Khao Soy

4 oz. fresh noodles (half of recipe above)
1 T. chopped garlic
1 T. red curry paste
1 c. coconut milk
1/4 lb. raw pork, minced or ground
2 c. vegetable stock
1 T. sweet curry powder
3 T. fish sauce
2 tsp. lime juice
1/4 c. cilantro, chopped

In medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.  When it begins to simmer, add in the remaining items, except for the pork.  Wait about 1 min., then add in the pork and cook until it is no longer pink.  Bring a medium sized pot of water to a boil.  When sauce is ready, cook noodles for about 50 seconds.  Drain and place in bowl. Pour sauce over noodles.  Serve at table with condiments:  fish sauce, sliced bananas, sugar, pickled cabbage, chili sauce and chopped shallots.

Pickled Cabbage

2 c. thinly sliced wedges of fresh cabbage
1 tsp. sugar
Thai cooking stock (or vegetable stock and ½ tsp. crushed red pepper)
Rice wine vinegar

 
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