Ingredients
250 g egg noodles
1 onion, thinly sliced
1 clove garlic, sliced
1 tbsp vegetable oil
2 tbsp Thai red curry paste
220 g water chestnuts, drained and quartered
200 g cooked peeled prawns
300 g beansprouts
Roasted peanuts
Fresh coriander
250 g egg noodles
1 onion, thinly sliced
1 clove garlic, sliced
1 tbsp vegetable oil
2 tbsp Thai red curry paste
220 g water chestnuts, drained and quartered
200 g cooked peeled prawns
300 g beansprouts
Roasted peanuts
Fresh coriander
Method
1.Cook egg noodles according to pack instructions, then drain.
2.Stir-fry the onion and garlic in the vegetable oil.
3.Add the Thai red curry paste, chestnuts, prawns and the bean sprouts.
4.Add the noodles and enough boiling water to moisten.
5.Serve topped with roasted peanuts, if wished, and garnish with coriander.
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