Recipes

 

Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Red Curry Peanut Noodle Salad



Alright so I can't even try to deny that Thai food is my absolute favorite cuisine. It always has been even before I was vegan, and now that I am vegan, it especially is. I love the colorfulness that comes with ever dish for a variety of reasons. First, it is beautiful, there's something about eating colorful food that just makes me so happy. Second, there are so many different Thai flavors you can try, my favorite obviously being anything with peanut butter, yum. Lastly I love the wide variety of vegetables you can incorporate into every dish. I honestly feel like whenever I am making any Thai dish (or any Asian dish honestly) I can always add more. For example I think i'll add mushrooms to this the next time I make it, or you could add radishes, yellow bell peppers, baby corn etc. the options are endless, which is great, because it easily allows you to incorporate a wide variety of plants into your diet, which we know is super great for your gut microbiome, and it also allows you to play around with calorie density depending on what your health goals are. I am a volume eater, so I always prefer to have a meal with lots of vegetables, because I have no portion control, therefore I can maintain a healthy weight while still eating a lot, the best of both worlds!


I made this recipe with raw vegetables, but you could definitely cook them, and still enjoy this pasta salad! It can also be enjoyed warm or cold, so play around with it, and make it however you will enjoy it most.


Recipe

Serves 6-8

total time: 30 minutes

Ingredients:

- 1 Box Thin noodles (I used the Barilla Protein pasta)

-1/2 Red Cabbage

-1 Bell Pepper

-2 Heads Broccoli

-1 Can Water Chestnuts

- 4 Medium Carrots

-1 Package Edamame

- 4 Scallions

- 1/2 Cup Cilantro

- 1/2 Cup Peanut Butter

-2 Tablespoons Red Curry Paste

-1 Tablespoon Liquid Aminos

-1/2 Tablespoon grated Ginger

-2 Cloves Garlic, minced

-Juice of 1 lime, and more for topping


  1. Start by boiling a Pot of water for the pasta.

  2. While your weighting for the pasta water to boil, set your edamame out to defrost.

  3. In a large(like huge) bowl add your chopped cabbage, shredded carrots, sliced bell pepper, chopped broccoli, scallions and water chestnuts together.

  4. At this point your pasta water should be ready, and you can add the pasta to the water

  5. make the dressing by combining peanut butter, red curry paste, liquid aminos, ginger, minced garlic, lime juice, and water to desired consistency(you want it runny, but not watery).

  6. Drain the pasta, and run cold water through if you are enjoying this salad cold, and combine to vegetables. mix thoroughly, and add chopped cilantro and dressing, continue to mix.

  7. Once vegetables and pasta are combined completely, and the dressing covers completely, serve in bowls and top with more scallions, cilantro, and lime juice, and enjoy :)