Thai Peanut, Vegetable and Coconut Noodles

Ingredients

Contains: wheat, peanut, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 x 400g/14oz tin coconut milk
• 1 tbsp sunflower or peanut oil
• 2 tbsp ready-made red curry paste
• 3 tbsp crunchy peanut butter
• 300ml/10½fl oz vegetable stock
• 3 tbsp fish sauce
• 1 tbsp brown sugar
• 250g/8¾oz medium rice noodles
• 150g/5¼oz baby sweetcorn
• 150g/5¼oz broccoli
• 150g/5¼oz mangetout
• 50g/1¾oz spring onions
• 100g/3½oz toasted unsalted peanuts
• 2 tbsp torn basil or roughly chopped coriander
• salt and freshly ground black pepper

Also mentioned in the method: noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the rice noodles in a large bowl, cover with boiling water and soak for 5 to 8 minutes until just tender, then drain and set aside.

2. Heat the oil in a wok or large deep frying pan over medium-high heat. Add the red curry paste and fry for 1 minute, stirring, until fragrant.

3. Stir in the coconut milk, vegetable stock, peanut butter, fish sauce and brown sugar. Bring to a simmer and cook gently for 5 minutes, stirring, until smooth.

4. Add the broccoli, baby sweetcorn and mangetout to the sauce. Simmer for 4 to 5 minutes until the vegetables are just tender but still bright.

5. Thinly slice the spring onions, keeping the white and green parts separate.

6. Add the drained noodles and white parts of the spring onions to the pan and toss for 2 minutes until the noodles are coated and hot.

7. Season to taste with salt and freshly ground black pepper.

8. Divide among bowls and scatter over the toasted peanuts, the green spring onion tops and the torn basil or chopped coriander. Serve at once.