Fresh food always feels luxurious when you're hiking. You'll love all the snow peas in this easy, quick Thai-style curry when you're sitting beside the campfire at the day's end.
Put vermicelli rice noodles, dried green peas, snow peas and sugar in separate bags. Double-bag the yellow curry paste.
Boil water for soaking noodles (see ingredients). While waiting for water to boil, cut tofu into squares, and trim snow peas.
When water has boiled, soak noodles for 5 minutes. Drain noodles and set aside, covered.
Heat oil over medium heat. Cook curry paste, stirring, for 2 minutes or until fragrant.
Add water, stock cubes, dried green peas, coconut powder and sugar, and stir to combine. Bring to the boil then simmer, uncovered, for 5 minutes.
Add tofu and snow peas. Cook, stirring occasionally for 2-3 minutes.
Divide noodles and curry among bowls and serve.
Ingredients
Directions
Put vermicelli rice noodles, dried green peas, snow peas and sugar in separate bags. Double-bag the yellow curry paste.
Boil water for soaking noodles (see ingredients). While waiting for water to boil, cut tofu into squares, and trim snow peas.
When water has boiled, soak noodles for 5 minutes. Drain noodles and set aside, covered.
Heat oil over medium heat. Cook curry paste, stirring, for 2 minutes or until fragrant.
Add water, stock cubes, dried green peas, coconut powder and sugar, and stir to combine. Bring to the boil then simmer, uncovered, for 5 minutes.
Add tofu and snow peas. Cook, stirring occasionally for 2-3 minutes.
Divide noodles and curry among bowls and serve.