Set your timers: this fragrant dish comes together in 25 minutes or less, yet has the flavour of a slow-cooked meal. With crisp and tender vegetables and crunchy peanuts all coated in a luscious coconut curry sauce, this bowl of Thai noodles is a fast food choice you can feel happy about!
udon noodles(ContainsGlutenMay be presentEgg, Soya)
Thai red curry paste(ContainsSoyaMay be presentPeanuts)
roasted peanuts(ContainsPeanutsMay be presentTree Nuts)
soy sauce(ContainsGluten, Soya)
Bring a medium saucepan of water to the boil. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Slice the lime into wedges. Roughly chop the coriander.
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. In the last 3-4 minutes of noodle cook time, add the broccoli and cook until just tender. Drain and refresh under cold water.
While the noodles are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and carrot and cook for 5 minutes or until softened.
Add the garlic and Thai red curry paste (see ingredients list) to the frying pan and cook for 1-2 minutes or until fragrant. Add the coconut cream and soy sauce and stir to combine. SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste.
Add the drained noodles and broccoli to the frying pan. Toss to coat the noodles in the sauce and cook until warmed through. TIP: Add a dash of water if the sauce looks too thick.
Divide the Thai coconut curry noodles between bowls. Top with a squeeze of lime juice, the coriander and roasted peanuts.