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Thai vegetables with rice noodles
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100g Thai Taste Folded Rice Noodles
1 tbsp oil
240g pack carrot, cauliflower and broccoli mix
2 tbsp Waitrose Cooks’ Ingredients Thai Red Curry Paste
400ml can reduced fat coconut milk
150g frozen peas, defrosted
½ x 28g pack coriander, chopped
1. Cook the noodles according to pack instructions and set aside.
2. Heat the oil in a frying pan and fry the veg mix, cutting any large florets into smaller ones, for 3-4 minutes. Add the paste, then the coconut milk. Cook for 5-6 minutes until thickened slightly.
3. Stir in the noodles and peas and cook for 1 minute until hot, scatter over the coriander and serve.
Typical values per serving: