| Ingredient | Quantity | |
| 1 | Thai Red Curry Paste | 1 ½ tbsp |
| 2 | Vegetable Oil | 1 tsp |
| 3 | Vegetable Stock | 1 L |
| 4 | Coconut Milk | 400ml |
| 5 | Brown Sugar | 2 tsp |
| 6 | Egg Noodles | 175g |
| 7 | Carrots | 2 |
| 8 | Chinese Leaf | 1/2 |
| 9 | Bean Sprouts | 150g |
| 10 | Cherry Tomatoes | 6 |
| 11 | Lime | Juice of 1 |
| 12 | Spring Onions | 3 sliced thinly |
| 13 | Coriander | Handful |
Instructions
step 1 Place the curry paste in a large saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins. step 2 Add the noodles, carrots and Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.