Stir-Fried Thai Green Rice Noodles with Vegetables
Stir-Fried Thai Green Rice Noodles with Vegetables
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- 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. coriander, chopped
Optional garnishes
- 2 tbsp roasted peanuts - chopped
- 2 tbsp crispy fried shallots
- In a wok or large frying pan, heat the oil and quickly fry the optional dried chilli for extra heat until it has coloured.
- 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.
- 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. coriander, chopped
Optional garnishes
- 2 tbsp roasted peanuts - chopped
- 2 tbsp crispy fried shallots
- In a wok or large frying pan, heat the oil and quickly fry the optional dried chilli for extra heat until it has coloured.
- 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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Our love of curries recently took us journeying beyond our Indian roots. We followed our favourite curries through Asia and launched a new range of our favourites. Obviously, Thai Green Curry - with its complex but harmonious flavours spanning from spicy to fragrant – led the pack.
Curries were first introduced to Thailand by Buddhist monks, travellers and settlers from India hundreds of years ago. They were then adapted to incorporate local ingredients and flavours - and, over time, evolved to be the delicious curries we recognise today.
Our Thai Green Curry incorporates classic flavours such as kaffir lime leaves, lemongrass, coriander root, galangal, green chillies and Thai basil - all balanced with sweet, creamy coconut milk.
Our Thai Green Curry is made with no nasties and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!
