Noodles with Thai Vegetables

Ingredients

• 300 g wide rice noodles
• Salt
• 2 heads pak choi
• 2 bunches spring onions
• 200 g green beans (or Thai snake beans)
• 200 g Sugar snap peas
• 400 ml Coconut milk (canned)
• 1 tbsp Tom Yum paste (Asian grocery)
• 300 g coconut meat (canned, Asian grocery)
• juice of one lime
• 1 tsp fish sauce
• 1 bunch Coriander
• 2 red chilies

Instructions

1. 1.

   Cook the rice noodles in salted water according to package instructions.

2. 2.

   Clean and wash the vegetables. Cut pak choi and spring onions into bite-sized pieces. Parboil beans in salted water for a few minutes. Place spring onions, pak choi, beans and sugar snap peas in one or two oiled bamboo steamer baskets, bring water to a boil in a wok, cover and steam for 8 minutes. Bring coconut milk with the Tom Yum paste to a boil in a pot and simmer for 4 minutes. Dice coconut meat and add it. Season the sauce with lime juice and fish sauce.

3. 3.

   Wash coriander, shake dry and roughly tear the leaves. Wash chilies, cut them lengthwise, remove seeds, peel off the white membrane and slice into fine strips. Combine vegetables, noodles and sauce on a plate and sprinkle with coriander and chili.