Thai Fish Cakes With Noodles – a delicious recipe with vegetable, red curry, soy sauce, brown sugar, cilantro, white fish. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat 1 tbsp oil in a large deep frying pan over medium heat. Add 2 tbsp curry paste and cook for 1 min, or until fragrant. Remove pan from heat. Add 2 tsp soy sauce, 1 tbsp sugar and 1/2 the cilantro. Transfer to a food processor and add fish. Pulse until just combined. Roll tablespoons of mixture into balls. Flatten slightly.
2
Add 1/2 the remaining oil to frying pan over medium heat. Cook fish cakes for 5 mins, or until cooked through. Transfer to a heatproof plate and cover to keep warm.
3
Rinse noodles under hot running water to separate strands. Reheat frying pan over high heat. Add remaining oil and swirl to coat surface. Add frozen vegetables and cook for 2 mins. Add flavor packet and remaining curry paste. Cook for 1 min. Add noodles, lemon juice and remaining soy sauce and sugar. Cook until well combined.
4
Serve fish cakes and vegetable noodles sprinkled with remaining cilantro.
634
kcal
Calories
18
g
Fat
101
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup vegetable or olive oil, 1/4 cup red curry paste, 1/2 tbsp soy sauce, 2 tbsp brown sugar, and more.
Yes, Thai Fish Cakes With Noodles falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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