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For the master stock:

For service:

  • Rice noodles, dried 250 g
  • Red onions 150 g
  • Carrots 150 g
  • Pak Choi 150 g
  • Mange tout 150 g
  • Lime 125 g
  • Mint 15 g
  • Red Chillies 15 g
  1. For the master stock:

    • In a large saucepan bring the water to the boil and whisk in the KNORR Professional Vegetable Jelly Bouillon and KNORR Blue Dragon Thai Red Paste then simmer for 10 min.
    • Remove from the heat and allow to infuse for 30 min.
  2. For service:

    • Cook the noodles following the packet instructions then refresh in cold water then divide between the serving bowls.
    • Finely slice the red onion, carrots and pak choi.
    • Finely slice the chilli and reserve for garnish.
    • Reheat the bouillon.
    • Add the red onion, carrots and pak choi to the broth.
    • Simmer for 2 min. then add the mange tout and mint.
    • Pour the broth over the noodles and add the sliced chilli.
    • Garnish with half a lime so people can season the broth to taste.
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