Ingredients
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For the sauce:
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1 tablespoon avocado oil
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1 teaspoon minced garlic
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1 inch piece of ginger, roughly chopped
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3 tablespoons red curry paste
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1/4 cup unsweetened coconut milk beverage
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1/2 cup water
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1/4 cup thinly sliced onions
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1/4 cup sliced carrots
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1/2 bell pepper, cored and sliced into thin strips
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2-3 cloves garlic, minced
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1 green cabbage, shredded
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1 bunch scallions, thinly sliced
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For the noodles:
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Zucchini noodles (about 1/2 lb.)
Directions
Sub_Title: A Spicy, Kid-Friendly, Whole Foods Plant-Based Recipe Inspired by Authentic Thai Cuisine
Description: This easy and flavorful Thai red curry zoodle pad kra pao goong dish features fermented tofu, crunchy peanuts, and fresh herbs for a satisfying vegetarian meal that’s perfect for busy weeknights!
Ingredients:
For the sauce:
1 tablespoon avocado oil
1 teaspoon minced garlic
1 inch piece of ginger, roughly chopped
3 tablespoons red curry paste
1/4 cup unsweetened coconut milk beverage
1/2 cup water
1/4 cup thinly sliced onions
1/4 cup sliced carrots
1/2 bell pepper, cored and sliced into thin strips
2-3 cloves garlic, minced
1 green cabbage, shredded
1 bunch scallions, thinly sliced
For the noodles:
Zucchini noodles (about 1/2 lb.)
Instructions:
Sauce:
1. In a large skillet over medium heat, warm the avocado oil. Add the garlic and saute until fragrant but not browned, about 1 minute.
2. Stir in the ginger, red curry paste, and turmeric. Cook for another minute, stirring constantly.
3. Pour in the coconut milk beverage, water, onions, carrots, and bell peppers. Bring the mixture to a simmer and cook uncovered for about 5 minutes, stirring occasionally.
Noodles:
1. While the sauce is cooking, use a spiralizer or julienne cutter to turn the zucchini into noodles. Set aside.
Assembly:
4. To assemble the dish, divide the zoodles among individual plates. Top each serving with half of the sauce from the skillet. Sprinkle with the fermented tofu, peanuts, cilantro, and mint leaves. Serve immediately.
Note: If you prefer a spicier dish, feel free to increase the amount of red curry paste used in both the sauce and the zoodles. You can also adjust the thickness of the sauce by adding more water as needed.
Steps
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1
Done
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In a large skillet over medium heat, warm the avocado oil. Add the garlic and saute until fragrant but not browned, about 1 minute. |
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2
Done
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Stir in the ginger, red curry paste, and turmeric. Cook for another minute, stirring constantly. |
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3
Done
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Pour in the coconut milk beverage, water, onions, carrots, and bell peppers. Bring the mixture to a simmer and cook uncovered for about 5 minutes, stirring occasionally. |
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4
Done
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While the sauce is cooking, use a spiralizer or julienne cutter to turn the zucchini into noodles. Set aside. |
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5
Done
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To assemble the dish, divide the zoodles among individual plates. Top each serving with half of the sauce from the skillet. Sprinkle with the fermented tofu, peanuts, cilantro, and mint leaves. Serve immediately. |
