Serves 4

 

Ingredients

 

• 1 pack of Thai brown rice noodles (I used Annie Chun's

      Pad Thai Noodles)

• 1/4 cup broccoli, chopped 

• 1/4 cup mushrooms,  quartered 

• 1/4 cup red pepper, diced

• 4 cloves garlic, minced

• 1/2 onion, minced

• 2 tbsp chipotle vegenaise or 1/2 tsp chipotle powder

• 1 can coconut milk, full fat

• 1 tbsp unpasteurized honey (optional)

• 1 tbsp red curry paste

• 1/2 cup soaked cashews, soaked if desired

• 1 carrot, chopped

• Sprinke of Mrs.Dash Seasoning

• 1/4 cup bean sprouts (optional)

• 1/2 cup of bok choy, cut in strips (optional)

 

Topped with Celtic Sea salt, Nutritional Yeast and Chia Seeds

 

 

What to do

 

Mince garlic and onion. Fry it in a large pan or wok on low heat with coconut oil. Add carrot, broccoli and red pepper and fry for 10 minutes. 

 

Fill a pot 2/3 of water and let boil. Turn the heat down to low and add noodles, cook for 7 minutes, checking often. Thin noodles cook fast. 

 

Add mushrooms, broc choy and bean sprouts (if using) to the pan and fry for 5 minutes.

 

Add coconut milk, chipotle sauce, red curry paste and honey. Sprinkle in a bit of Mrs.Dash. Stir well. Let sit on low heat until noodles are done.

 

When noodles are done, drain the water and add the noodles and the cashews to the pan/wok of veggies + sauce. Heat on medium heat until hot. Serve right away.