Noodles and Vegetables in Coconut Sauce

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

When everyday vegetables are given the Thai treatment, the result is a delectable dish which everyone will enjoy. Noodles add bulk and a welcome contrast in texture.


  • 30 ml/2 tbsp sunflower oil
  • 1 lemon grass stalk, finely chopped


  1. Heat the oil in a large pan or wok. Add the lemon grass and red curry paste and stir-fry for 2–3 seconds. Add the onion and cook over a medium heat, stirring occasionally, for about 5–10 minutes, until the onion has softened but not browned.
  2. Add the courgettes, cabbage, carrots and slices of broccoli stem. Using two spoons, toss the vegetables with the onion mi