I haven’t done the original Chinese version of this one. I am assuming this is quite familiar to me already. Soy based flavors mixed with some sweet and fish sauce. I am not too intent on the original dish because, well, to be honesty, I am not that big a fan of Chinese food. But this one was made into a Thai version, somewhat. So I decided to recreate it.
We had ground chicken, some tofu that needed to be used, and the required vermicelli noodles. I decided to use up the Thai red curry paste I made initially for the regular curry. First, soak some vermicelli/cellophane noodles/mung bean thread (they are all the same) in some hot water, then drain. I then mixed all together the ground chicken, some coconut milk, the curry paste, a bit of sugar and some calamansi juice. Mix all together. Then in a hot pan with oil, dump in the chicken and let this cook through. Once the coconut milk has dried up and released some of its oil, add in the tofu. Then follow with the noodles. Toss properly until all the noodles are seasoned and the dish is mixed through.
Taste. The flavors should all be represented. A bit of heat, some sweet, sour and salty. Serve hot!
Thai Version of Ants Climbing a Tree Recipe
200 grams of ground meat (I used chicken)
3 to 4 tablespoons of red curry paste (you can easily use store bought)
1/2 cup coconut milk
sugar, to taste
3 to 4 calamansi juice
1 block of firm tofu
2 servings of sotanghon/vermicelli, soaked (about 2 cups)
Mix all of the first five ingredients together. Then saute this in hot oil and cook through. Add the tofu and cook. Then follow with the noodles. 🙂