This tasty meal can be on the table in less than 35 minutes – it's a vegetarian stunner and you can replace red curry paste with green or yellow, if preferred.
1 Tbsp vegetable oil
¼ cup red curry paste
400 ml can coconut milk
2 cups vegetable stock
200 g packet dried Pad Thai noodles
500 g packet frozen beans, carrots and broccoli
300 g packet medium tofu, cut into 2cm cubes
3 green spring onions, thinly sliced
- Heat oil in a large wok over a medium to high heat. Add red curry paste. Cook, stirring for 2 minutes. Add coconut milk and stock. Stir to combine.
- Add noodles to the wok. Bring to boil. Simmer for about 5 minutes, or until noodles are just tender. Add vegetables. Cook, stirring for a further 2 minutes, or until vegetables are tender. Remove.
- Serve noodles topped with tofu and onions.