Bangkok noodles with pak choi, celery, roast peanuts and holy basil infused soy

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Rice noodles
Couple
1/2 bag
Family
1 bag
Pak choi
Couple
All
Family
All
Celery
Couple
All
Family
All
Onion
Couple
1
Family
2
Carrot
Couple
1
Family
2
Tempeh
Couple
1 small pack
Family
1 large pack
Bangkok curry paste
Couple
1 pottle
Family
1 pottle
Holy basil infused soy sauce (contains chili)
Couple
1 pottle
Family
1 pottle
Lime
Couple
1
Family
2
Toasted peanuts
Couple
1 bag
Family
1 bag

We have winterised this dish a little. Gone are the cherry tomatoes and light herbs, which have been replaced with the hearty protein-packed peanuts and tempeh.

Be warned: the holy basil infused soy has a little kick. We added a few Thai chillies, so add a bit and taste as you go if you are wary of heat.

 

 

 

Instructions

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.

3

Put a large frypan (or pot, or better still, a wok), on medium-high heat with a good splash of oil.

4

Add the onion, carrot and celery, cook for about 2 minutes. Add the pak choi, tempeh 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.

Add the holy soy and peanuts. Taste and add more salt or curry paste, as needed.

 

6

Serve with a wedge of lime.



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