I love a mean Thai!  Nothing beats the spicy hot chilli and the creaminess of the coconut with the crunchy fresh vegetables of your choice. Oh, and who can forget the tofu soaked up with all the flavoursome juices of the dish! Mmmmm!

This noodle dish combines the flavours of your traditional green thai curry but packs them into a one-bowl dish full of fresh singapore noodles.

A great treat to top it off would be some fried and crunchy spring onions on top.  However, I didn’t really think about it at the time of the concoction!

Makes:

• 4-5 serves

Ingredients:

• 100 grams shitake mushrooms, sliced
• 2 baby bok choy, torn into the leaves
• 110 grams water chestnuts, sliced thin
• 1 carrot sliced thin
• 1 tomato, diced
• 3 tbs green curry paste
• 375ml can coconut cream
• 250 grams tofu, diced and drained
• 1 packet singapore noodles for 4 (you can swap to your favourite noodles)
• 1/2 onion diced
• 1 tbs peanut oil

Instructions:

1. Brown your onions in a pan with the oil.
2. Mix all the vegies in and stir fry quickly.
3. Heat your noodles seperately and set aside.
4. Mix in the paste and stir throughly before mixing in the coconut cream.
5. Add your tofu and noodles, quickly stirring before serving.