Every now and again, I simplify a very complex recipe. I have been craving thai noodles for a while. Most recipes I see have a lot of ingredients. I don't have a lot of time to mess around in the kitchen with and I like how this recipe came together in such a quick time. I hope you make this and enjoy it. Leave a message if you have any feedback to share in the guestbook below. Thanks for visiting!
Easy Breezy Thai Noodles
3 oz of lo mein noodles
1 tablespoon of peanut butter w/ flaxseeds (Earth Balance Brand)
1/2 Zucchini sauteed (optional)
1 inch of ginger minced
1/2 onion chopped
1/3 of red bell pepper, thinly sliced
2 tablespoons of red chili thai sauce
1/2 of coconut milk
1 teaspoon of jamaican curry powder
1 teaspoon of garlic powder
1 teaspoon of dried basil
1 teaspoon of dried oregano
Grated carrots (as garnish, optional)
Step 1:
Boil lo mein noodles in pot for a few minutes. Watch closely as you want this al dente. Set aside when done in a bowl.
Step 2:
While lo mein noodles are cooking, take a little olive oil to cook chopped onions, garlic, ginger root, red bell peppers. When completed, cook in a pot with 1/3 cup of coconut milk and red thai sauce. Add Jamaican Curry powder and dry seasonings. Add the tablespoon of peanut butter and cook for an additional 5-8 minutes.
Step 3:
Mix noodles with sauce. Freshly grate carrot on top. Serve and enjoy.
Substitutions:
For Red Thai Sauce: Use red chili pepper flakes, fresh garlic and garlic root. Especially if you want to reduce sodium. The brand I used had about 550 sodium. Research and find out if there are lower sodium brands or make your own version.
TIME: 25 minutes prep
Serves: up to 3 people
(c) 2013 by Pam Osbey
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