Recipe Makes for 8-10 Servings:

500 g (1 lb 2 oz) rice vermicelli (rice-stick) noodles

100 g (3½ oz) ghee

3 large onions, thinly sliced

10 curry leaves

½ teaspoon ground saffron or 1 teaspoon saffron strands

1 teaspoon ground turmeric

1 teaspoon ground cardamom

4–5 hard-boiled eggs, peeled and sliced, to serve

155 g (5½ oz/1 cup) cooked peas, to serve

40 g (¼ cup) cashew nuts or almonds, toasted, to serve

Directions:

Cook the rice vermicelli noodles in a saucepan of salted boiling water for 2 minutes only. Drain well.

Heat the ghee in a large saucepan over medium heat. Add the onion and curry leaves and cook until the onion is golden. Add the saffron, turmeric and cardamom and stir well. 



Add the rice vermicelli and toss the ingredients together until mixed through and evenly coloured. Season to taste with salt and pepper. Serve garnished with the eggs, peas and nuts.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.



Enjoy..