Stir-Fried Thai Green Rice Noodles with Vegetables
Stir-Fried Thai Green Rice Noodles with Vegetables
SERVES 2
10 MINS PREP
COOKS IN 10 MINS
This delicious, one-pot, vegetarian meal cooks in minutes. Noodles and veg are stir-fried in our delicious Thai green curry to make a delish, midweek meal.
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Tailored to Taste
These noodles and vegetables are lightly coated in the aromatic flavours of Thai Green curry and is a really satisfying, healthy meal. You can adapt the ingredient to what you have at home, add some chicken or prawns in or even use a different noodle. Wither way, we hope you enjoy it!
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
- 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
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 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.
Tailored to Taste
These noodles and vegetables are lightly coated in the aromatic flavours of Thai Green curry and is a really satisfying, healthy meal. You can adapt the ingredient to what you have at home, add some chicken or prawns in or even use a different noodle. Wither way, we hope you enjoy it!
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
- 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
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 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.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Thai Green Curry
This deliciously spicy coconut curry balances sweet, salty, spicy, citrusy, herby and aromatic flavours in the beautiful way that only Thai curries do. Perfect with tofu, seafood, chicken, vegetables or beef.
