Thai style stir-fry recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 15 min
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  • Stir-frying is one of the quickest ways to cook a meal, and this one is packed with healthy vegetables, too. Cooking the vegetables quickly makes sure that they keep all of their nutrients and vitamins, so it’s a great way to pack in a healthy mid-week dinner when you’re in a hurry. Try adding chicken, prawns, shredded beef or any of your favourite ingredients – it’s also good with tofu. You can add water chestnuts, mushrooms, baby corn, sugar snap peas or any other vegetables you like, too. Drizzle in a light soy sauce and it’s ready to be enjoyed.


    • 1tbsp sesame oil (optional)
    • 1tbsp vegtable oil
    • 1 onion
    • 2 carrots
    • 2 cloves garlic
    • 1cm piece root ginger
    • 2 red peppers
    • 240g tin sweetcorn, drained
    • 250g vermicelli noodles
    • 2 eggs
    • 2tsp soy sauce
    • Handful fresh coriander
    • 1 lime


    • Heat the sesame oil and vegetable oil in a large wok or frying pan.

    • Peel and chop the onion. Peel and thinly slice the carrot. Add to the hot pan.

    • Peel and finely chop the garlic and ginger. Add to the pan. Stir occasionally.

    • Slice and de-seed the pepper. Add the peppers and sweetcorn to the pan.

    • Boil the kettle and cook the vermicelli for 3-5mins until soft. Drain, and add to the wok.

    • Beat the eggs and add them to pan. Stir rapidly to scramble the eggs through the vegetables and noodles.

    • Stir in the soy sauce, roughly chopped coriander and the juice of the lime.

    • Serve with more coriander scattered over the top and some lime wedges.

    Top tip for making Thai style stir-fry

    Three of your five a day in every plateful!

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