- Posted by elimam
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- in Uncategorized
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- ■ Veggies
- 2 tablespoons Extra Virgin Olive Oil
- 2 green peppers chopped
- 3 cloves garlic diced
- 1 pound green beans
- 1/2 pound chopped carrots
- 1 cup chopped celery, green onion, napa cabbage, or other favorite veggies (optional)
- 3 teaspoons freshly squeezed lemon or lime juice
- 1 tablespoon red Thai curry paste
- 1/3 cup fresh natural tahini
- 1 tablespoon ground ginger
- 1 tablespoon agave nectar or sugar
- 1/2 cup coconut Milk
- Thai basil (optional)
- ■ Sauce
- 1/3 cup low-sodium wheat-free tamari sauce
- 1 tablespoon apple cider vinegar or to taste
- ■ Noodles
- 1 package Thai-style large or small rice noodles
Ingredients
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Instructions
- Heat oil in a large frying pan or wok over medium heat. Saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. Then add the ingredients for the sauce to the veggies and stir to combine.
- After adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. You may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. Play with the amounts to get the consistency you desire.
- While veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
- Drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. Just before removing from heat, add a handful of chopped fresh Thai basil, if desired. Then toss and serve immediately.
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