Almond Icing (Marzipan)
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100g vermicelli noodles
1 red pepper, sliced
2 bunches of bok choy, chopped
1 handful of bean sprouts
3 cloves garlic, sliced
1 lemon, squeezed
1 tbsp fish sauce
1 handful chopped coriander
250g cooked prawns
1-2 tbsp Thai red curry paste
2 tbsp of brown sugar
1-2 tsp Thai Seasoning Blend
Dash of cooking oil
Soak the noodles in boiling water for around 1 minute until soft. Drain and set aside.
In a bowl, combine the lemon juice, brown sugar, fish sauce, curry paste* and Thai Seasoning Blend* and mix well. Set aside.
*Please adjust amounts for seasoning if you wish- this is an explosive dish!*
Heat a dash of cooking oil in a wok over a medium heat, and add the garlic. Cook for 1 minute.
Add the peppers and cook for a further 3 minutes until the peppers have softened.
Add the bok choy to the wok and cook for a further 1 minute.
Add the prawns and combine with the vegetables.
Add the bean sprouts and the noodles, mixing everything together.
Pour the sauce over the noodles and add the coriander. Mix well and serve.