Thai Peanut Curry noodles

Peanuts and veggies go together like Batman and Robin. They are both my super heroes and that is never going to change. I know that peanut butter gets some heat in the health food world but you know what? I love it.

That love will never fade and almond butter is not only more expensive but it just doesn’t do it for me the same way peanut butter does. If you’re buying the all-natural kinds (no added sugar,) than most nut butters have pretty much the same nutritional value. Actually, peanuts pack slightly more protein, so there! But all joking aside, you can use whatever nut butter you want, the world is your oyster. As long as you wash your hands and don’t smear it around in public places.

This recipe is a simple weeknight go-to, as always, you can interchange any vegetables you don’t have or like with any others. For example, you could use broccoli, cauliflower, kohlrabi, or bell peppers, whichever rainbow assortment your heart desires. The main aromatics pack loads of delicious Thai flavour and you’re off with a healthy af bowl loaded with all the good things.

Serves 2-4.

– 1/2 red onion, diced small
– 4 cloves of garlic, grated
– 1/2 inch of ginger, grated
– oyster mushrooms, 1 cup, sliced
– 2 carrots, sliced thin
– 1/2 pk tofu, cut into cubes
– 2 bok choys, sliced
– handful of spinach, kale, chopped
– vermicelli noodles, cooked according to directions
– sesame oil, 1 tbsp
– fish sauce, 1 tbsp
– Thai curry paste, 1 tbsp
– peanut butter, 2-4 tbsp
– coconut milk, 1/2 can
– rice vinegar, 1 tbsp
– lime, jalapeno, basil, kimchi to garnish

  1. Cook your noodles according to the package directions while you prep all your veggies.
  2. Season your tofu with your favourite spices (I like to use salt, pepper, chili flakes, garlic powder, paprika.) You can either roast your tofu in the oven for 20-30 minutes at 420°F or fry it up in batches in an oiled saucepan.
  3. In a large saucepan, combine sesame oil, onion, garlic and ginger, fry until slightly golden. Add carrots and mushrooms (or any other non-leafy vegetable.)
  4. Add fish sauce, curry paste, rice vinegar and coconut milk. Bring to a simmer.
  5. Boil down your sauce until it has reached your desired consistency. You might want your noodles more soupy than saucy, so do what’s right for you!
  6. Just before your sauce looks done, throw in any leafy greens: including the kale, spinach or bok choy.
  7. Serve on a bed of noodles and garnish with your favourite kimchi or kraut, lime, jalapeno, basil, hot sauce and MORE PEANUT BUTTER (if you dare.)

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