Cook time: 35 minutes
couple, family
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.
Place the noodles in a bowl and cover with boiling water, gently (but thoroughly) mix to prevent sticking.
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.
Put a large frypan (or pot, or better still, a wok), on medium-high heat with a good splash of oil.
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.
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.
Serve with a wedge of lime.
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