• 200g chickpeas Chickpeas, canned, drained
• 160g rice noodles Rice Noodles, boiled
• 80g pak choi Pak Choi
• 80g green beans Green Beans, boiled
• 30g curry paste Curry Paste, Thai red
• 150g coconut milk Coconut Milk, light
• 20g juice of ½ lime Lime
• fresh coriander & sliced chilli

1. 1

   Prep everything first: wash and trim the pak choi and green beans, then measure out the sauce ingredients.

2. 2

   Soak or boil the rice noodles for 3-5 minutes until soft, then rinse under cold water.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Fry the red curry paste for 1 minute until fragrant, stir in the light coconut milk and simmer for 5 minutes. Finish with lime juice.

5. 5

   Meanwhile, steam or stir-fry the pak choi and green beans for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: rice noodles first, then the veg and chickpea, spooning over any remaining sauce. Finish with the fresh coriander & sliced chilli.

Tap ingredients and steps to tick them off as you cook.