A simple recipe for Thai Peanut Coconut Noodles loaded with vegetables. Vegan dish made with Thai red curry paste and natural peanut butter.
1 1/2tablespoonvirgin coconut oil
1tablespoonfreshly peeled and grated ginger
1fresh red chili,seeded and thinly sliced
1 1/2tablespoonsThai red curry paste
1x 400 ml can organic coconut milk
4tablespoonsnatural peanut butter(unsweetened)
1/2cupvegetable (or chicken) broth,plus more to thin if desired (125 ml)
2medium carrots,peeled and thinly sliced with a mandoline or shredded
1sweet pointed red pepper,thinly sliced
1-2handfuls Chinese cabbage,shredded
500gAsian-style noodles(I like gluten-free brown rice, pumpkin & ginger noodles)
2tablespoonsfresh squeezed lime juice
fresh chopped cilantro
In a wok or large, deep skillet heat the coconut oil over a medium high heat. Add the mushrooms and sauté until lightly golden and softened, about 5-7 minutes. Reduce heat slightly, add in the garlic, ginger and fresh chili and sauté for 1-2 more minutes, stirring frequently.
Add the curry paste and cook for 1 minute, until fragrant.
Add the coconut milk, peanut butter, soy sauce and broth. Use a whisk to dissolve the peanut butter. Simmer over medium heat for 5-6 minutes to allow the flavors to develop. Add the vegetables to the wok and cook until crisp-tender, about 3-4 minutes (or until desired doneness).
In the meantime, cook the noodles until al dente (according to package instructions). Drain and set aside.
Stir in the lime juice and add the noodles. Cook for 1-2 minutes until warmed through.
Transfer to serving bowls. Garnish with cilantro leaves. Enjoy while warm!
I like to use Asian-style brown rice noodles for this peanut noodle recipe. They can be found as wide or thin noodles. Check your local organic food store for whole grain varieties.
Check out the blog post above for more ingredient tips and ideas for how to adapt this recipe.