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Thai peanut, vegetable and coconut noodles
Fruit and vegetables
150g/5¼oz baby
sweetcorn
, cut into slices at an angle
150g/5¼oz
broccoli
, cut into small florets
150g/5¼oz
mangetout
, cut in half at an angle
50g/1¾oz
spring onions
, sliced at an angle
2 tbsp torn basil or roughly chopped
coriander
Tins, packets and jars
1 x 400g/14oz tin
coconut milk
2 tbsp ready-made red
curry paste
3 tbsp crunchy
peanut butter
250g/8¾oz medium
rice noodles
Cooking ingredients
1 tbsp sunflower or
peanut oil
300ml/10½fl oz
vegetable stock
3 tbsp
fish sauce
, plus more to taste
1 tbsp
brown sugar
100g/3½oz toasted unsalted
peanuts
, roughly chopped
salt and freshly ground
black pepper
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