After you have fried the tempeh let it marinade in the holy soy while you finish cooking everything else.
*If you’re on the 5-Night Plan, coriander is a shared ingredient. Use half for this recipe.
Bangkok noodles with pak choi, cherry tomatoes, roast peanuts and holy basil soy
Cook time: 35 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Rice noodles
Couple
300gFamily
AllPak choi
Couple
AllFamily
AllCelery
Couple
AllFamily
AllCherry tomatoes
Couple
1 bagFamily
1 punnetOnion
Couple
1Family
2Carrot
Couple
1Family
2Tempeh
Couple
1 small packFamily
1 large packBangkok curry paste
Couple
1 pottleFamily
1 pottleHoly basil infused soy sauce (hot)
Couple
1 pottleFamily
1 pottleLime
Couple
2Family
3Coriander
Couple
AllFamily
AllToasted peanuts
Couple
1 packetFamily
1 packetInstructions
1
Place the noodles in a bowl and cover with boiling water, gently (but thoroughly) mix to prevent sticking.
2
Cut the pak choi in quarters lengthwise.
Remove the core (if any) from the celery and dice.
Peel and thinly slice the onion.
Peel and cut the carrot in half lengthwise, thinly slice on a 1 cm bias.
Finely dice the tempeh.
Rough chop the coriander, stalk and all.
3
Put a large frypan (or pot, or better still, a wok), on medium-high heat with a good splash of oil.
Fry the tempeh until golden then remove from the pan, marinate in a little of the holy soy.
4
Add the onion, carrot and celery, cook for about 2 minutes. Add the pak choi, and a pinch of salt.
Add three-quarters of the Bangkok curry paste and fry for a minute before adding the noodles.
5
Give the noodles a really good mix to warm through, then add the herbs.
Add the holy soy, cooked tempeh and peanuts. Taste and add more salt or curry paste, as needed.
6
Serve with a good squeeze of lime juice over the top.
