Thai style stir-fry recipe

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10 min


15 min

Stir-frying is one of the quickest ways to cook a meal, and this one is packed with healthy vegetables, too. Cooking the vegetables quickly makes sure that they keep all of their nutrients and vitamins, so it’s a great way to pack in a healthy mid-week dinner when you’re in a hurry. Try adding chicken, prawns, shredded beef or any of your favourite ingredients – it’s also good with tofu. You can add water chestnuts, mushrooms, baby corn, sugar snap peas or any other vegetables you like, too. Drizzle in a light soy sauce and it’s ready to be enjoyed.


  • 1tbsp sesame oil (optional)
  • 1tbsp vegtable oil
  • 1 onion
  • 2 carrots
  • 2 cloves garlic
  • 1cm piece root ginger
  • 2 red peppers
  • 240g tin sweetcorn, drained
  • 250g vermicelli noodles
  • 2 eggs
  • 2tsp soy sauce
  • Handful fresh coriander
  • 1 lime


  • Heat the sesame oil and vegetable oil in a large wok or frying pan.

  • Peel and chop the onion. Peel and thinly slice the carrot. Add to the hot pan.

  • Peel and finely chop the garlic and ginger. Add to the pan. Stir occasionally.

  • Slice and de-seed the pepper. Add the peppers and sweetcorn to the pan.

  • Boil the kettle and cook the vermicelli for 3-5mins until soft. Drain, and add to the wok.

  • Beat the eggs and add them to pan. Stir rapidly to scramble the eggs through the vegetables and noodles.

  • Stir in the soy sauce, roughly chopped coriander and the juice of the lime.

  • Serve with more coriander scattered over the top and some lime wedges.

Top tip for making Thai style stir-fry

Three of your five a day in every plateful!

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