Quick & easy Thai stir fry







Ingredients: (serves 2)

  • 300g beef (or chicken) strips
  • 50g cashew nuts
  • 100g noodles
  • 1 small red pepper (sliced)
  • 1 small green pepper (sliced)
  • 1 medium carrot (sliced)
  • 1 small onion (sliced)
  • 1 spring onion (sliced)
  • 2 table spoons red curry paste
  • Crushed ginger & garlic paste
  • Thick sweet soy sauce
  • 3 table spoons sunflower oil
  • Salt (to taste)


First prepare the noodles and allow to dry. Once dry, cut up with a scissor so that they aren’t as long. Set aside.

Add the sunflower oil to a wok and heat up at a high setting. Add the beef (or chicken) strips and flash fry, stirring often.

Next, add the sliced (preferable thick sliced) onion, a tablespoon or so of the crushed garlic paste, a little thick soy sauce, red curry paste, cashew nuts and salt while stirring often, cooking for about 1 to 2 minutes.

Now add the sliced vegetables and a little more soy sauce and salt (to taste) still stirring. There should be enough soy sauce to just coat the ingredients.

Cook for 5 minute or so continuously stirring before adding the noodles.

Serve hot and enjoy.


Don’t over cook – the vegetables need to retain some crunch.


Author: Yusuf R Shaik

The South African born Yusuf R Shaik is an inventor, adventurer, jet-setter and full time certified engineer working in the technology field who has a passion for writing science fiction stories based on scientific probability.

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