| Ingredients | Direction |
|---|---|
| 2 tbsp vegetable or peanut oil 1 onion, sliced 2 garlic cloves, chopped finely 1 large carrot, cut into thin sticks 1 zucchini, cut into thin sticks 4 oz/115 g broccoli, cut into florets 4 cups vegetable stock 1-3/4 cups coconut milk 3-4 tbsp Thai soy sauce 2 tbsp Thai red curry paste 2 oz/55 g wide rice noodles 4 oz/115 g/3/4 cup mung or soy bean sprouts 4 tbsp chopped fresh cilantro |
1. Heat the oil in a wok and stir fry the onion and garlic for 2-3 minutes 2. Add the carrot, zucchini, and brocoli and stir-fry for 3-4 minutes, until just tender. 3. Pour in the stock, and coconut milk and bring to a boil. Add the soy sauce, curry paste, and noodles, and let simmer for 2-3 minutes, until the noodles have swelled. 4. Stir in the bean sprouts and cilantro and serve immediately. |