Red curry stir fry

25 servings

prep time 15 min


  • 1,5 kg Pulled Oats® Nude
  • 600 g red curry paste
  • 5 kg cooked rice noodles
  • 1,5 kg blanched broccolini
  • 80 g minced ginger
  • 400 ml lime juice
  • 80 g minced garlic
  • 400 ml soy sauce
  • 1,3 kg sliced shitake mushrooms
  • 1 kg sugar snaps
  • 2 kg sliced bell peppers
  • 500 g cut radishes
  • 100 g sesame seeds
  • sesame oil for frying


  1. In a wok pan fry the ginger, garlic and vegetables with sesame oil until slightly browned.
  2. Add the Pulled Oats® and fry for a further 2-3 min.
  3. In a separate bowl mix together the curry paste, soy sauce and lime juice to make a paste. Add to the vegetables and Pulled Oats®
  4. Heat through and add the rice noodles and sesame seeds.
  5. Serve with fresh coriander and lime wedges.

Categories: Asian, Lactose-free, Main Dish, Milk-free, Thai, Vegan, Vegetarian, Wok

In this recipe we used: Pulled Oats® Nude 1,5 kg, Frozen