Thai green curry on rice noodles with bok choy, bean sprouts, oyster mushrooms




5 mins


10 mins


1 jar of Bay's Kitchen Thai Green Curry

200g rice noodles

2 bok choy heads (max. 150g to be low FODMAP)

100g bean sprouts

100g oyster mushrooms

30ml sesame oil

15g coriander

15g cashew nuts

1 lime

Soy sauce or salt to taste

  1. Put sesame oil in a wok or frying pan and heat over low heat.
  2. Add the chopped oyster mushrooms and cook for 5 minutes.
  3. Add the bok choy and bean sprouts and with the Bay's Kitchen
    Thai Green Curry Sauce and cook for another 5 minutes.
  4. Meanwhile, toast the cashew nuts in the oven at 180°C / 160°C fan oven for 5 minutes.
  5. Cook the rice noodles according to package directions.
  6. Add cooked pasta to pan, remove from heat, add cilantro and lime, and season to taste.
  7. Scatter the chopped cashews on top to serve.

Recipe created by Bay's Kitchen.

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