Thai Spiced Sweet Potato & Coconut Noodles Recipe

Ingredients

500g sweet potatoes
2 carrots
1 red pepper
2 garlic cloves
A thumb of ginger
2 tbsp Thai green curry paste
400ml coconut milk
50g peanut butter
1 tbsp vegan fischy sauce
A bunch of spring onions
1 tbsp coconut sugar
250g Asia noodles
2 limes
A handful of mint leaves

Prep: 10 mins | Cook: 20 mins

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Method

1. Peel the sweet potatoes and chop them into 1-2cm-thick chunks. Peel and slice the carrots, on the diagonal, into 1cm-thick rounds. Halve the pepper and scoop out the seeds and white pith. Chop the pepper into bite-sized pieces. Peel and grate the garlic and ginger.

2. Pour 1 tbsp oil into a large pan and warm to a medium heat. Slide in the sweet potatoes, carrots and pepper. Season with a pinch of salt and pepper. Fry the veg for 8-10 mins, stirring occasionally, till softened.

3. Fill up your kettle and boil it. When the veg in the pan have softened, add the Thai green curry paste, garlic and ginger. Stir well and cook for 2 mins.

4. Pour the coconut milk into the pan and top up with 400ml hot water from the kettle. Add the peanut butter and fischy sauce to the pan, along with tbsp coconut sugar from your cupboard, if using. Stir well to combine and bring the sauce to the boil. Once boiling, reduce to a gentle simmer and cook for a further 10 mins.

5. Refill your kettle and boil it. Pour the hot water into a separate large pan. Pop the pan onto the hob and return to the boil. When the sweet potatoes are nearly ready, add the noodles to the boiling water. Simmer the noodles for 5 mins, or till tender, then drain. Quickly rinse the noodles with cold water, then divide the noodles between shallow bowls.

6. Trim the roots and any ragged greens off the spring onions. Thinly slice the spring onions.

7. Squeeze the juice from 1 lime into the sweet potatoes and stir to combine. Taste and add more salt, pepper or sugar, if needed. Stir through half of the spring onions.

8. Ladle the broth and veg over the noodles in the bowls. Tear over the mint leaves and scatter over the remaining spring onions. Serve with wedges of the remaining lime on the side for squeezing.

9. Love Your Leftovers
The sweet potato and coconut broth will keep for up to 3 days in the fridge in airtight tubs. Divide the veg and sauce between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock if needed, till piping hot. We recommend cooking the noodles to order, rather than storing and reheating them. The broth can also be frozen for up to 3 months. Defrost overnight before reheating.