Red Thai noodle bowl
280 g, extra firm
2 clove(s), crushed
20 g, peeled and grated
1 tablespoons, leaves picked and stalks finely chopped
Stir fry mixed vegetables
100 g, Red Thai
Egg Noodles, fresh
300 g, prepared as instructed
Roasted Salted Peanuts
1 medium, cut into wedges
- Heat the vegetable oil in a large frying pan or wok over a high heat. Fry the tofu for 5 minutes until golden. Remove and set aside.
- Add the garlic, ginger and coriander stalks to the pan and fry for 1 minute, until fragrant. Add the stir-fry vegetables and fry for 4-5 minutes, until softened. Add the curry paste and fry for a further minute.
- Mix in the noodles and cook for a further 3 minutes, adding the tofu back to the pan for the final minute to heat through.
- Divide the mixture between 4 bowls, topping with the coriander leaves and the peanuts. Serve each with a lime wedge to squeeze over.