Ingredients

Ingredients For the green Thai kebabs

• 1 tbsp vegetable oil

• 3 tbsp Thai green curry paste

• 125ml/4fl oz coconut milk

• ½ lime, juice only

• 1 tbsp nam pla (fish sauce)

• 1 tbsp chopped coriander leaves

• 500g/1lb 2oz firm fish, such as salmon, cut into medium-sized squares

• 8 x 1cm/½in slices of ripe pineapple, peeled and cut into squares

• 24 leaves basil or Thai basil

• oil, for the grill

For the pad Thai noodles

• 225g/8oz flat dried rice noodles

• 2 tbsp groundnut (peanut) oil

• 50g/2oz shallots, finely chopped

• 4 spring onions, finely sliced on the diagonal

• 3 fresh red chillies (or green ones if you want a hotter dish), de-seeded and cut into thin strips

• 3 tbsp coarsely chopped garlic

• 3 tbsp fish sauce or light soy sauce

• 1 tbsp Shaoxing rice wine or dry sherry

• 1 tbsp lime juice

• 1 tbsp light soy sauce

• freshly ground black pepper, to taste

• 1 tbsp sugar

• 2 tbsp vegetarian oyster sauce

• handful fresh coriander sprigs

• 3 tbsp coarsely chopped roasted peanuts, for garnish

Description

Recipe Uses 1 Tbsp Vegetable Oil , 3 Tbsp Thai Green Curry Paste, 125ml/4fl Oz Coconut Milk, ½ Lime, Juice Only, 1 Tbsp Nam Pla (fish Sauce), 1 Tbsp...

View Full Recipe