Bangkok noodles with pak choi, cherry tomatoes 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
Cherry tomatoes
Couple
1 bag
Family
1 punnet
Bangkok herbs
Couple
1 packet
Family
1 packet
Bangkok curry paste
Couple
1 pottle
Family
1 pottle
Holy basil infused soy sauce
Couple
1 pottle
Family
1 pottle
Lime
Couple
1
Family
2
Toasted peanuts
Couple
1 bag
Family
1 bag

Holy basil, known as kaphrao in Thai, grows really well in New Zealand. We infuse it in soy sauce with a little chili.

 

 

 

Instructions

1

Bring a large pot of water to the boil. Once boiling, cook noodles for 4 to 6 minutes until soft, stirring regularly.

Strain and cool under running water 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.

Cut the cherry tomatoes in half.

Roughly chop the coriander.

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 and fry for 30 seconds, stirring constantly.

Add the carrot and celery. Cook for about 2 minutes. Add the pak choi and cook for a minute.

Add the 3/4 of the Bangkok curry paste and fry for a minute before adding the cherry tomatoes and a pinch of salt.

5

Add the noodles to the pot along with the holy soy and mix well. Add the coriander, taste and add more holy soy, curry paste, or salt, as needed.

 

6

Finish by squeezing over lime and sprinkling with toasted peanuts.



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