Ken Horn'S Thai Pasta with Champagne

fast.cook's picture

Sep. 23, 2011


Egg noodles 500 Gram
Chopped garlic 3 Tablespoon
Chopped ginger 1 Tablespoon
Onion 1 , chopped
Orange zest 1 1/2 Tablespoon , finely chopped
Bacon rashers 6 , rinded and chopped
Minced beef 450 Gram
Red peppers 2
Yellow peppers 2
Sugar 1 Tablespoon
Champagne 8 Ounce (1 Glass)
Canned chopped tomatoes 400 Gram (1 Tin)
Thai red curry paste 3 Tablespoon
Peperonata To Taste (Sauce)
Tomato puree 2 Tablespoon
Olive oil 4 Tablespoon
Salt To Taste
Freshly ground pepper To Taste
Chopped fresh basil 1 Tablespoon
Chopped fresh chives 1 Tablespoon



1) In salted water, cook the noodles as per the instructions on the package.

2) Heat the wok and add the ginger, garlic and orange zest.

3) Fry for about 2 minutes and then add the onion. Cook till the onion is tender.

4) Add the minced beef and bacon and cook till the meat is brown.

5) Add the red and yellow peppers, sugar, tomatoes, tomato puree, peperonella sauce, champagne, curry paste, salt and pepper.

6) Gently simmer the contents for about 30 minutes.

7) Drain the noodles and combine them with the sauce.


8) Serve the pasta while it is still hot, garnished with lots of chives and basil.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1078Calories from Fat 361

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 1022 mg42.58%

Total Carbohydrates 122 g40.7%

Dietary Fiber 9 g36%

Sugars 11 g

Protein 50 g100%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet