To start making Thai noodles With Spinach And Leeks, in a small bowl mix together red pepper flakes, coconut milk, peanut butter, soy sauce, brown sugar, chili garlic sauce and keep aside.
Preheat 1 litre of water and bring it to a boil. Add Archana’s Kitchen Millet Noodles to the boiling water and cook the millet noodles until it is just about cooked, it should have firm but yet cooked texture (al dente)
Cool the noodles immediately by running it under cold water. This stops the cooking process and prevents the noodles from getting too soft and soggy. Add a tablespoon of oil to the cooled millet noodles to prevent sticking and keep aside.
Heat a tablespoon of oil in the same skillet. Add the leeks along with ginger and garlic. Saute until translucent and you can smell the aromas coming through.
Add the spinach and saute for a minute. Add the prepared coconut milk sauce and cook until it thickens. Stir in the cooked noodles, the fresh coriander leaves and peanut. Check the salt and pepper and adjust to suit your taste.
Once done, turn off the heat and transfer the Thai Style Noodles With Spinach And Leeks to a serving bowl and serve warm.
Serve the Thai Style Noodles With Spinach And Leeks as a quick and easy weeknight dinner along with a Vegetarian Thai Massaman Curry.