Thai Vegetables With Rice Noodles

Serves 2
Total Time
15 Minutes
100g of Thai Taste folded rice noodles
1 tbsp of oil
240g pack of carrot, cauliflower and broccoli mix
2 tbsp of Thai red curry paste
400ml can of reduced fat coconut milk
150g of frozen peas, defrosted
Handful of coriander, chopped
Step 1

Cook the noodles according to pack instructions and set aside.

Step 2

Heat the oil in a frying pan and fry the veg mix, cutting any large florets into smaller ones, for three to four minutes. Add the paste, then the coconut milk. Cook for five to six minutes until thickened slightly.

Step 3

Stir in the noodles and peas and cook for one minute until hot, scatter over the coriander and serve.

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