Stir-Fried Thai Green Rice Noodles with Vegetables

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These noodles and vegetables are lightly coated in the aromatic flavours of Thai Green curry and is a really satisfying, healthy meal.

Ingredients

1 packet The Spice Tailor Thai Green Curry
1 tbsp veg oil
80g rice noodles, soaked and drained as per instruction
1 baby pak choi, cut in half or quarters
70g oyster mushrooms, cleaned
50g broccoli, cut into small florets
¼ red pepper, cut into finely thin strips
8-9 Thai Basil leaves, torn in half
1 tsp lemon juice or to taste
Salt or soya sauce and black pepper to taste
1 tbsp chopped coriander

Optional garnishes

2 tbsp roasted peanuts - chopped
2 tbsp crispy fried shallots

Method

In a wok or large frying pan, heat the oil and fry the aromatics including the optional dried chilli for extra heat.
On a high heat, add the mushroom, broccoli, red pepper and char lightly as you stir-fry for 3-4 minutes.
Add the pak choi, green curry paste, coconut milk and a splash of water. Mix well and cook for 2-3 minutes.
Add the noodles and Thai basil and mix well to coat the noodles. Add a little water if necessary. Squeeze in some lemon juice, season to taste and stir in the coriander.
Serve hot with the optional garnishes if desired.

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Stir-Fried Thai Green Rice Noodles with Vegetables

Thai Green Curry

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