Thai Vegetable Stir-Fry

A luxurious Thai stir-fry to impress your friends and family and it only takes moments to prepare!


225g Dried medium egg noodles
4 tbsp Sesame seeds
2 tbsp Groundnut or cooking oil
1 Bunch spring onions, roughly chopped
2 Carrots peeled and cut into matchsticks
400g Broccoli, cut into florets
2 Red peppers, cut into strips
55g Baby corn, halved lengthways
55g Water chestnuts, drained
100g Shemin’s Thai Red or Green Curry Paste
400ml Coconut milk, less if you like your stir-fry dry
1 level tbsp or to taste palm or brown sugar (optional)
1 tbsp Fish sauce (optional)
Juice of 1 lime


  1. Bring a large saucepan of lightly salted water to the boil, add the noodles and cook for 4-5 minutes or until just tender. Drain and return to saucepan. Add the sesame seeds and toss to coat.
  2. Heat the oil in a wok and add the spring onions. Stir-fry over a medium-high heat for 1-2 minutes, until the onions start to soften. Add the carrots, broccoli, peppers and baby corn. Add a couple of tablespoons of water. Continue to cook the vegetables until tender but retain bite. Add the water chestnuts.
  3. Push the vegetables up the sides of the wok. Add another couple of tablespoons of water to the center and mix in Shemin’s Thai Curry Paste and fry until it has mixed with the juices at the bottom of the pan.
  4. Add the coconut milk, sugar and fish sauce and mix in with the vegetables
  5. Add the noodles. Toss together until the sauce is warmed through. Serve with a squeeze of lime.

Tip: The recipe is versatile, so you can alter the ingredients to suit the types of vegetables or meat you have on hand.

Tip 2: If you want to make a milder version, simply use less curry paste. You can start with 50g and then add more if you want more spice.

Serves 6

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