Main Dishes

Vegan Thai Green Curry Vegetable Noodles

29

Vegan Thai Green Curry Vegetable Noodles. This bowl is full of rice noodles. The stir-fry has a mix of peanut oil, ginger, garlic, a little rice vinegar, tamari, chili flakes, sesame seeds, salt and pepper and green curry paste and a lot of veggies.

Ingredients
Oil (I used peanut oil) - 2 tbsp
Pad thai rice noodles - 250G
Red onion, sliced - 1 medium
Garlic, finely chopped - 1 tbsp
Ginger, finely chopped - 1 tbsp
Button mushrooms, sliced - 4
Green peas - ¼ cup
Cabbage, thinly sliced or chiffonade - ¼ cup
Coconut milk - 1½ cup
Salt and pepper to taste
Chili flakes - 1 tsp (optional)
Green curry paste - 3 tbsp
Carrots, julienne - 2
Tamari or soya sauce - 1 tablespoon
Rice vinegar - 1 tbsp
Sesame seeds - 1 tbsp
For serving:
Cilantro for garnish
Roasted peanuts
Sesame sesame seeds
Chili, sliced
Prepare the pad thai noodles according to package directions. (I soaked mine in hot water for 10 mins and then drained them.) Heat a medium skillet on medium heat. Add oil. Now add the onion, and sauté...
See the full directions on my site
Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV
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Brunch Enchiladas Recipe

2792

My family and I agree that any type of enchilada is a huge hit at our house.  When we added the idea of an omelet in the enchiladas, we knew Brunch Enchiladas were a winner. Plus, it’s a great brunch menu item.  You can prep it the night before, then all you have to do ...

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