Stir Fried Cod with Thai Noodles and Vegetables
- 250 grams Thai noodle
- 450 grams Cod
- 25 grams Pastry flour
- 1 teaspoon Thai curry
- 45 milliliters sunflower oil
- 1 red Thai chili
- 100 grams Snow peas
- 150 grams carrots
- 100 grams Cherry tomatoes
- lime Zest (from 1 lime)
- 2 tablespoons fresh chopped cilantro
- 2 tablespoons Shredded coconut
- 2 tablespoons Peanuts
Place the noodles in a bowl, cover with boiling water and let stand 5 minutes.
Cut the cod into bite-size pieces, brush with the Thai curry and coat with flour. Heat the oil in a wok or large skillet and saute the fish until crispy. Drain on paper towels. Seed the chile and cut into thin rings. Peel the carrot and thinly slice. Halve the tomatoes.
Trim the snow peas and remove the strings. Heat the remaining oil in the pan, and saute the chile, carrots and snow peas 2 minutes. Drain the noodles, add to the vegetables in the wok and cook over high heat 2 to 3 minutes. Add the fish, tomatoes, lime zest and cilantro, mix well and saute 2 - 3 minutes. Serve garnished with coconut and peanuts.