Red Thai Noodles

Available for over a year

** This recipe can be as light as you like as a broth or if you require it to be thicker you can use less stock to it as more of a thick stew/ curry and you can use prawns instead of chicken if needed. Also if you want to keep it vegetarian , swap the stock for veg stock ** - 1 sweet potato peeled and chopped into 1 inch cubes - 50g of rice / bean vermicelli noodles ( glass thread noodles) - 2 tbsp of cold pressed rapeseed oil or coconut oil. Can even use groundnut or veg if you would like . -a handful of sugar snap peas sliced lengthways and in half - 4-5 baby corn sliced in half then into inch chunks - thumbnail size piece of fresh ginger chopped finely - 1 large fresh garlic clove finely chopped - 1 spring onion diced - 1 tbsp red Thai curry paste - 1/2 tin of coconut milk ( use the cream on top first) - 1 chicken gel stock pot to 1/4 litre of hot water - roughly 6 leaves of pak Choi , the stalks into rough chunks and the leaves shredded - 1 chicken thigh meat shredded or any chicken you have leftover. ( you could even use prawns if you wanted to ) - 2 big handfuls of bean sprouts - a handful of chopped coriander to finish and a spritz of fresh lime if required for extra zing too. Method:- - par boil sweet potato for 5-6 minutes until just starting to soften. Drain and leave to one side - In boiling water cook your noodles for roughly 5 minutes or until cooked, drain and rinse under cold water to allow starch to come out and place to one side. - In a wok add your oil on a medium to high heat , add in your sugar snap peas and your baby corn and give a stir. - add in the spring onion, ginger and garlic and stir not allowing the garlic to burn. - pop in the bottoms of the pak Choi , then red Thai curry paste and stir all around the vegetables. - add two tbsp of the coconut cream that’s on the top of the tin of your milk and stir then add your chicken stock and simmer for a minute or two. Taste and see if you need more stock / or coconut milk too. - add in the cooked shredded chicken , the green of the pak Choi and bean sprouts and simmer for a couple of minutes. - finish with a handful of chopped fresh coriander and a spritz of lime if required.