Noodle Bowl with Thai Tofu and Vegetables

sharonpalmer.com

Becky Carson

SCALE 1x 2x 3x

4 cups water

8 ounces uncooked Pad Thai rice noodles (look for brown rice noodles, if available)

1 teaspoon sesame oil

1 red bell pepper, diced

1 ½ cups sliced mushrooms

1 (15-ounce) package, extra firm tofu, drained

3 tablespoons water

1 teaspoon minced garlic

1 teaspoon minced ginger

2 tablespoons red Thai curry paste

½ teaspoon turmeric

½ teaspoon cumin

2 tablespoons reduced-sodium, gluten-free soy sauce

1 cup canned light coconut milk (stir well before measuring)

2 tablespoons creamy peanut butter

8 ounces greens (mustard, spinach, kale, chard, etc), chopped

3 green onions, chopped

½ cup fresh cilantro, chopped

¼ cup peanuts, chopped

Directions at sharonpalmer.com

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