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1
Soak rice stick noodles in warm water for 1 hour.
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2
Drain.
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3
Cut red onion and red bell pepper into long thin matchstick strips.
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4
Heat a large skillet pan; add oil, onion, mushrooms, seafood and salt and pepper, to taste.
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5
Fry quickly on high until seafood is almost done, 2 to 3 minutes.
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6
Season with salt and pepper and add garlic butter and scrape the bottom of the pan while it melts.
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7
Add spinach and toss well.
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8
Then add the soaked noodles and toss well.
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9
Place the noodles in the center of a small oval dish.
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10
Top with seafood.
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11
Pour Luau Sauce around the rim.
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12
Garnish with lemon wedges, orchid, and red pepper strips.
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13
8 ounces luau leaf, see Cook's Note*
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14
Pinch baking soda
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15
1 teaspoon green curry paste
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16
1 teaspoon ginger, smashed
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17
1 piece lemongrass, roughly chopped and smashed
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18
8 ounces coconut milk
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19
1 ounce sugar
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20
1 teaspoon fish sauce
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21
2 tablespoons water
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22
Pinch kosher salt
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23
4 ounces heavy cream
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24
Steam leaves and cook for 45 minutes with baking soda until tender.
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25
Transfer to ice bath for 1 minute.
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26
Drain in perforated pan.
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27
Squeeze liquid out using cheesecloth.
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28
Place the curry paste, ginger, lemongrass, and coconut milk in a saucepan and stir to dissolve.
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29
Bring to a simmer for 10 minutes.
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30
Heat sugar in a fry pan until it is a light brown caramel.
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31
Add the fish sauce and water.
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32
Continue to cook until the lumps are dissolved.
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33
Add the coconut milk mixture and salt.
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34
Simmer for 20 minutes.
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35
Strain through a fine sieve.
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36
Completely cool sauce and then stir in cream.
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37
Blend luau leaves with cooled sauce in blender.
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38
*Cook's Note: You may substitute 4 ounces cooked spinach for the luau leaves.
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39
Omit baking soda.
