Thai Style Sweet Potato Curry Rice Noodles

1.

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

2.

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

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

Tip in garlic and ginger and cook for another minute.

3.

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

Cover and cook for 5 minutes to soften.

4.

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

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

5.

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.

6.

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

Correct seasoning with more fish sauce as needed.

Serve with lime wedges and sprinkle with cilantro.

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