Thai rice noodle with coconut cream and green peas

Ingredients

• 150 g Rice noodles
• 1/8 tbsp Peanut oil
• 0 head Onion, chopped
• 1 2/3 clove Garlic, minced
• 1 1/2 tsp Ginger, peeled, finely chopped
• 4 pcs Tomatoes, chopped
• 400 g Green peas, frozen
• 15 g Red curry paste
• 50 g Coconut cream, Delcoco
• 2 g Table salt
• 1 tbsp Honey
• 1 tbsp Lime juice
• 1/2 bunch Coriander (cilantro) leaves, fresh
• 100 g Rice cooking cream, Alpro, unsweetened

Method

1. Bring a pot of water to boil. Cook the pasta al dente for about 4-5 minutes. When done, drain and set aside.
2. In the meantime, prepare the ingredients: peel and chop the garlic and ginger, cut the onion in half, cut off the ends and slice lengthways. Dice the tomatoes.
3. Heat the oil in a wok and fry the onions and ginger for about 2-3 minutes. Sprinkle with the red curry paste and after 1-2 minutes add the tomatoes and frozen green peas. After 4-5 minutes, pour in the cooked rice noodles, drizzle with coconut cream, season with salt and honey.
4. If you find the pasta dry, you can add a little water from the cooking water.
5. Toss and serve with a few drops of lime juice and a sprinkle of coriander.