Stir-Fried Thai Green Rice Noodles with Vegetables
- 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
- 1/4 red bell 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 cilantro
Optional garnishes
- 2 tbsp roasted peanuts - chopped
- 2 tbsp crispy fried shallots
- 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 bell 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 cilantro.
- Serve hot with the optional garnishes if desired.
- 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
- 1/4 red bell 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 cilantro
Optional garnishes
- 2 tbsp roasted peanuts - chopped
- 2 tbsp crispy fried shallots
- 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 bell 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 cilantro.
- Serve hot with the optional garnishes if desired.