World Cuisine

  • 125 g (4 oz) thin dried rice noodles
  • 2 tablespoons rapeseed or olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped fresh root ginger
  • 1 heaped tablespoon medium curry paste
  • 250 g (8 oz) baby sweetcorn
  • 250 g (8 oz) pointed cabbage, finely sliced
  • 1 small red pepper, cored, deseeded and finely sliced
  • 1½ teaspoons Thai fish sauce (nam pla)
  • 2 teaspoons shoyu or tamari sauce
  • 60 ml (2½ fl oz) canned light coconut milk
  • 100 g (3½ oz) roasted, unsalted peanuts, chopped
  • 2 tablespoons chopped coriander leaves, plus sprigs to garnish
  • 4 spring onions, finely sliced
  • 2 tablespoons lime juice

Put the rice noodles into a bowl of boiling water, cover and leave to stand for 5 minutes for them to soften. Drain and set aside.

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the garlic, ginger and curry paste and stir-fry for 2–3 minutes until the spices become fragrant.

Add the sweetcorn, cabbage and red pepper and stir-fry for about 5 minutes or until the cabbage has started to soften and wilt.

Add the fish sauce, shoyu sauce and coconut milk. Stir to mix, then toss in the rice noodles and stir-fry until they have warmed through. Turn off the heat and gently stir in the peanuts, coriander, spring onions and lime juice. Garnish with coriander sprigs.

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