Thai rainbow stir-fry

12 May 2015

Who said healthy food has to be boring and bland? This colourful Thai noodle dish will change your mind in no time.

Ingredients

SAUCE

1 tbsp tamarind paste

2 tbsps coconut sugar

1 kaffir lime leaf

1 lemongrass stem

2 garlic cloves

5cm piece of fresh ginger

1 tbsp tamari

2 tbsps sesame oil

2 tbsps almond oil

STIR-FRY

1/2 red onion, diced

1 carrot, julienned

2 red chillies, sliced

1/3 purple cabbage, thinly sliced

100g whole oyster mushrooms or sliced shiitake mushrooms

50g enoki mushrooms

1 tsp kelp

125g flat rice noodles

1 bunch broccolini, stalks cut into thirds

GARNISH

1/2 bunch coriander leaves, chopped

2 limes, quartered

40g peanuts, crushed

2 spring onions, chopped

Method

Place all the sauce ingredients in a food processor or blender and blitz until smooth. Then set it aside.

Heat a wok or large frying pan over medium heat and add the sauce and onion. Cook for two to three minutes then add the carrot, cabbage, chillies, mushrooms and kelp and cook for five minutes.

Meanwhile, cook the noodles for five minutes in a pan of boiling water. Remove the heat, drain and run under cool water.

Add the broccolini to the pan, along with the noodles and cook for a further two minutes.

Serve in bowls and top with coriander, lime wedges, the peanuts and spring onions.

This is an edited extract from Kenko Kitchen by Kate Bradley. Published by Hardie Grant. RRP $39.95