Thai Style Sweet Potato Curry Rice Noodles

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   Soak rice sticks in a large bowl with cold water for at least 10 minutes.

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   Heat oil in a large pan over medium-high heat.

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   When the oil is hot, add the cinnamon stick, dried chilies and cloves and cook until the chilies turn dark, about 2 minutes.

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   Tip in garlic and ginger and cook for another minute.

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   3.

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   Add sweet potatoes and onion to the pan, stirring to coat with the fragrant oil.

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   Cover and cook for 5 minutes to soften.

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    4.

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    Add coconut milk, fish sauce and lemongrass, making sure the lemongrass is fully submerged in the coconut milk.

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    Turn heat down to medium and simmer, covered, for 10 minutes.

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    5.

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    Drain the rice sticks and add them to the pan, cover and cook for another 5-10 minutes, until the rick sticks are cooked and the sweet potatoes are tender but not losing their form too much.

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    6.

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    Remove the lemongrass and cinnamon stick and, if you would like, the dried chillies and cloves as well.

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    Correct seasoning with more fish sauce as needed.

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    Serve with lime wedges and sprinkle with cilantro.

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    Note: Dried chilies look like shrivelled-up versions of whole red chilies.

No additional tips available.