Ingredients
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3 tbsp Olive oil, Extra virgin
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2 ea Red chili pepper
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5 tbsp Thai Kitchen Red Curry Paste
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2 cubes Vegetable stock
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2 cans Low fat Coconut Milk
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4 tsp Kame Thai fish sauce
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6 oz Pad Thai Noodles
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2 in wedges Lime - fresh
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2 limes Lime juice
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12 oz large Shrimp cooked
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1 handful fresh Cilantro
Directions
Steps
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1
Done
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Heat the olive oil in a good sized saucepan. Add the chili pepper and cook for about 1 minute, then add the red curry paste. Stir and cook for an additional minute. |
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2
Done
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Dissolve the vegetable stock cube in 6 cups of boiling water, then add it to the pan, stirring to combine. Add the coconut milk and bring to a boil. |
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3
Done
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Add the fish sauce and a little pepper to season. Toss in the rice noodles and cook for 3-4 minutes. |
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4
Done
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Add the juice of 2 limes and the shrimp and cook for a further 2-3 minutes to heat the shrimp through. Sprinkle some of the Cilantro on top |
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5
Done
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Serve in bowls with lime wedges and the remaining Cilantro. |
