This week I’m here to prove that almost anything can be improved when you top it with a fried egg. Not only are fried eggs creamy and buttery, but they’re also a simple way to boost your protein without any hassle. Not to mention fried eggs pair well with so many things: rice bowls, salads, burgers, or even spaghetti. So how bad could they be on top of Coconut Curry Noodles? The answer is the opposite of bad.
I developed this recipe while working on The Ultimate Meal-Prep Cookbook (it’s one of my all-time favorite books, and not just because I worked on it). There’s a very good chance you have all the ingredients for this dish sitting in your kitchen right now.
I am in love with this recipe. It’s so easy: just rice noodles, caramelized shallots, red curry paste, coconut milk, fish sauce, and cashews. Yum! I’ve made this so many times that I’ve started to improvise (and I encourage you to do the same!). Shrimp, tofu, fresh herbs, and scallions are good examples of what would work for this dish. The last time I made this, I swapped peanuts for the cashews and sprinkled the dish with fresh mint.
But top it with a crispy fried egg? That is the ultimate adornment. It sounds simple enough, but tossing your noodles with that runny yolk adds richness and a more luxurious texture. It’s sophisticated yet comforting. This recipe is sure to make it into your weeknight pantry-friendly rotation. Fried eggs for the win.
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Coconut Curry Noodles
- 12 ounces (1/4-inch-wide) rice noodles
- 3 tablespoons vegetable oil, divided
- 6 shallots, quartered
- ¼ cup Thai red curry paste
- 1 (14-ounce) can coconut milk
- 2 tablespoons fish sauce
- 4 large eggs
- ¼ teaspoon table salt
- ¼ teaspoon pepper
- Lime wedges
- 1/4 cup chopped roasted cashews
1. Pour 4 quarts boiling water over noodles in bowl and stir to separate. Let noodles soak until soft and pliable but not fully tender, stirring halfway through soaking, 8 to 10 minutes. Drain noodles and rinse with cold water until water runs clear, shaking to remove excess water; set aside.
2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallots and cook, stirring occasionally, until softened and starting to brown, about 5 minutes.
3. Stir in curry paste and cook, mashing frequently, until fragrant, about 30 seconds. Stir in coconut milk and fish sauce, scraping up any browned bits, and bring to simmer.
4. Add drained noodles, tossing to combine, and cook, tossing gently, until noodles are well coated and tender and sauce has thickened slightly, about 3 minutes. Transfer to serving bowl and cover with aluminum foil to keep warm. Wipe skillet clean with paper towels.
5. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Crack eggs into skillet and sprinkle with salt and pepper. Cover and cook for 1 minute. Remove from heat and let sit for 15 to 45 seconds for runny yolks, 45 to 60 seconds for soft but set yolks, or about 2 minutes for medium-set yolks. Serve noodles with fried eggs and lime wedges, sprinkling individual portions with 1 tablespoon cashews.