Cooked rice noodles
Thai red curry paste
Carrot,cut into thin strips
Radish,cut into thin strips
Sweet chilli sauce
3/4 cup +
Juice of 1 lemon
Fresh mint leaves
Peanuts,roasted and crushed
Take a fork and roll a portion of the cooked noodles around it and place it on a serving dish.
Heat oil in non stick wok, add curry paste, cook for a minute. Add ½ cup coconut milk and ½ cup water. Mix and bring it to a boil.
Mix carrot, radish, cabbage and 2 tbsps sweet chilli sauce in a bowl and keep it in the refrigerator. Add juice of ½ lemon, remaining coconut milk and remaining sweet chilli sauce to the pan.
Add salt and mix well. Cook till it comes to a boil. Halve the cucumber vertically, further cut into slices and put on top of cooked noodles, reserving a few slices for garnishing.
Place mint leaves along with bean sprouts on it and sprinkle crushed peanuts on top. Pour the soup over and place the chilled vegetable salad on top. Squeeze juice of ½ lemon and garnish with reserved cucumber slices. Serve immediately.