A perfect summer recipe, the brothy noodles are served up ice cold with refreshing herbs and loads of lime juice.
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Serves
4
Garlic Cloves
Thai Red Curry Paste
Coconut Milk
Limes
Peanut Butter
Cucumber
Mint
Toasted Sesame Seeds
Wheat Noodles
Spring Onions
Coriander
Water
Chilli Oil
Serves
4
Garlic Cloves
Thai Red Curry Paste
Coconut Milk
Limes
Peanut Butter
Cucumber
Mint
Toasted Sesame Seeds
Wheat Noodles
Spring Onions
Coriander
Water
Chilli Oil
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Step 1.
Heat your frying pan on medium, then finely slice the garlic. Fry the garlic for 2 mins, then add the curry paste, cooking for another 30 seconds. Pour the coconut milk into a blender with the fried curry paste, juice of 4 limes and the peanut butter. Blitz until smooth, thin out with water, then season generously with salt. Blend in a handful of ice cubes and blitz, and put in the fridge. If you don’t have ice cubes just blast it in the freezer before transferring to the fridge.
Step 2.
Slice your cucumbers on a sharp diagonal then chop into matchsticks. Finely slice the mint, then add to a bowl along with the cucumbers. Add the juice of the remaining lime, then the sesame seeds and season with salt. Finely slice the spring onions and cook the noodles according to package instructions, then rinse in cold water.
Step 3.
Plate up the noodles and pour over the chilled broth. Top with the cucumbers, spring onions, coriander and chilli oil.
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