For vegetarians and vegetable lovers alike, this thai style meal is packed with yummy goodness.
|1 Tbsp||Olive oil|
|200 g||Dried flat rice noodles (Main)|
|2 Tbsp||Thai red curry paste|
|100 g||Snow peas|
|250 g||Tofu (Main)|
|1 cup||Mung bean sprouts|
|2 tsp||Fish sauce|
|4 Tbsp||Fresh coriander|
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- Prepare flat rice noodles to packet instructions. Drain. Add a splash of hot water. Keep warm.
- Meanwhile, heat the oil in a wok, then add the garlic and chilli and cook for 1 minute. Add the curry paste and rind from one lime and cook another minute. Add the red capsicum (optional) and snow peas (optional), if using. Stir-fry for 2 to 3 minutes.
- Stir in the tofu, bean sprouts, honey, fish sauce and juice of one lime and cook for a further 2 to 3 minutes. Add the noodles to the wok and toss well. Serve with the chopped coriander and lightly toasted and chopped peanuts sprinkled over the top, and some lime wedges on the side.