Midweek | Pocketmags.com

Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 300+ of our top selling titles.
plus Unlimited access to 26000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $14.99 per month, unless cancelled.
Upgrade Now for $14.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points


Have fun cooking this versatile collection of dishes

midweek meals


By Saiphin Moore, from Rosa’s Thai Cafe Serves 2 | Prep 10 mins | Cook 4 mins


• 2 red bird’s eye chillies

• 2 garlic cloves

• 1 tbsp vegetable oil

• 150g (5½oz) fresh flat rice noodles

• 125g (4½oz) firm tofu, cut into large chunks

• 1 tsp dark soy sauce

• 1 tbsp light soy sauce

• 1 tbsp sugar

• 30g (1oz) green beans, cut into 2.5cm (1in) pieces

• 30g (1oz) spring greens, shredded

• 20g (¾oz) baby sweetcorn, quartered lengthways

• 20g (¾oz) long red chillies, finely sliced

• handful of holy basil leaves


1 Using a pestle and mortar, pound the chillies and garlic together to form a rough paste.

Purchase options below
Find the complete article and many more in this issue of Simply Vegan - July 2018
If you own the issue, Login to read the full article now.