Ingredients

• 1 x 400g/14oz tin coconut milk
• 1 tbsp sunflower or peanut oil
• 2 tbsp ready-made red curry paste
• 3 tbsp crunchy peanut butter
• 300ml/10½fl oz vegetable stock
• 3 tbsp fish sauce
• plus more to taste
• 1 tbsp brown sugar
• 250g/8¾oz medium rice noodles
• 150g/5¼oz baby sweetcorn
• cut into slices at an angle
• 150g/5¼oz broccoli
• cut into small florets
• 150g/5¼oz mangetout
• cut in half at an angle
• 50g/1¾oz spring onions
• sliced at an angle
• 100g/3½oz toasted unsalted peanuts
• roughly chopped
• 2 tbsp torn basil or roughly chopped coriander
• salt and freshly ground black pepper

Directions

• If the coconut milk has divided into two parts (watery and thick)
• separate it by carefully spooning off the thick part and pouring the watery part into a small jug; set both aside.
• Heat a wok or a large wide pan over a medium heat until hot
• add the oil and the thick part of the coconut milk (if the coconut milk has not separated into two parts
• add all the coconut milk at this stage).
• Stir this over a medium heat until the coconut milk starts to separate and thicken.
• Add the curry paste and peanut butter and mix to combine. Then add the stock
• fish sauce and brown sugar and bring to the boil.
• Place the noodles in a bowl and cover with boiling water. Leave for five minutes to soften
• then drain.
• Meanwhile add the baby sweetcorn and broccoli to the wok or pan and cook
• uncovered for one minute. Add the mangetout and spring onion
• and cook for a further 1-2 minutes until the vegetables are tender.
• Stir half of the chopped peanuts and half of the basil or coriander into the vegetables and sauce. Season with salt and freshly ground black pepper
• and add more fish sauce if you want it to be a bit more salty.
• Finally
• add the drained noodles and stir to combine.
• Place in a large warm serving bowl
• or individual bowls. Scatter with the remaining peanuts and herbs and serve straightaway.