Stir-Fried Thai Green Rice Noodles with Vegetables

These noodles and vegetables are lightly coated in the aromatic flavours of Thai Green curry and is a really satisfying, healthy meal.
  • 2serves
  • 10mins prep
  • 10mins cook
These noodles and vegetables are lightly coated in the aromatic flavours of Thai Green curry and is a really satisfying, healthy meal.
Made with
Thai Green Curry

Thai Green Curry

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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

  1. In a wok or large frying pan, heat the oil and fry the aromatics including the optional dried chilli for extra heat.
  2. On a high heat, add the mushroom, broccoli, red pepper and char lightly as you stir-fry for 3-4 minutes.
  3. Add the pak choi, green curry paste, coconut milk and a splash of water. Mix well and cook for 2-3 minutes.
  4. 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.
  5. Serve hot with the optional garnishes if desired.

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