Servings 4


  • 1 tbsp groundnut oil
  • 1 onion thinly sliced
  • 4 garlic cloves finely chopped
  • 3 tbsp ginger grated
  • 2 tbsp red curry paste
  • 1 tbsp medium curry powder
  • 1 litre vegetable stock
  • 1 tin good coconut milk (400ml)
  • 200 g rice noodles
  • 100 g mange tout trimmed
  • 150 g baby corn halved
  • 1 Lime juiced
  • Handful coriander leaves chopped
  • 4 spring onions finely sliced
  • Handful basil leaves torn
  • 1/2 red chilli deseeded and finely sliced


  • Take a large pan and heat the oil over a medium high heat. Add the onion and sauté for 5-6 minutes until translucent. Add the garlic, ginger, curry paste and curry powder in to the pan and stir to combine. Cook for 3-4 minutes until fragrant.
  • Add the vegetable stock and coconut milk and bring to a gentle simmer. Add the mange tout and sweetcorn and allow to cook for 2-3 minutes.
  • Take the pan off the heat and add the noodles into the simmering broth and leave for 5-6 minutes to let the noodles cook through. Once the noodles are cooked season with salt and some lime juice to taste.
  • Add the coriander leaves and stir to combine. Garnish with spring onions, basil leaves and red chilli.


This is a wonderful warming hug in a bowl.  You can add any veggies that you would like and even add some cooked shredded chicken. 
Make sure you use your favourite red thai curry paste - they vary in taste and heat, some are much hotter than others.  One of my favourites is Thai Taste Red Curry Paste.