Thai Green Curry Noodles with Pak Choi and Oyster Mushrooms
A noodle stir-fry for evenings when dinner has to be quick. Oyster mushrooms, pak choi and bean sprouts cook briefly in Bay’s Kitchen Thai Green Curry Sauce, then the rice noodles go in with coriander and lime juice.
Oyster mushrooms are low FODMAP, unlike button mushrooms and shiitake. With pak choi it comes down to quantity: keep it to 150 g at most for two servings.
Method
- Cook the rice noodles according to the packet instructions, then drain and rinse under cold water so they don’t stick together.
- Toast the peanuts in a dry wok for 3 to 4 minutes until fragrant. Tip them out and chop roughly.
- Heat the sesame oil in the wok over a medium heat. Tear the oyster mushrooms into strips and fry for 5 minutes.
- Quarter the pak choi lengthways and add to the wok with the bean sprouts. Pour in the curry sauce and simmer for 5 minutes, until the stalks are tender.
- Toss in the noodles and take the wok off the heat. Roughly chop the coriander and stir it through with the juice of the lime, then season with tamari or salt. Serve sprinkled with the peanuts.
Tips
- Bay’s Kitchen finishes the dish with cashews. Our FODMAP list puts them under ‘High FODMAP’, so this version uses peanuts instead. Macadamia nuts work as well.
- For more protein, fry 200 g cubed firm tofu or 200 g prawns before the mushrooms, lift them out and stir them back in at the end.
