Thai Red Curry Noodles

kathysvegankitchen.com

My8ngelmom

Love my oil free whole food plant based recipe collection! Saving some nonvegan recipes to veganize n recreate!

subheading: Curry Tofu (Optional):

1 15 ounce package Extra Firm Tofu

1 lime juiced

1 Tablespoon Red Curry Paste

subheading: Red Thai Curry Noddles:

2 cloves garlic minced

2 Tablespoons fresh ginger minced

1 yellow onion cut into slivers

8 ounces sliced mushrooms

1 large red bell pepper sliced into thin strips

5 ounces snap peas cut in half

5 to 6 Tablespoons Red Curry Paste less for less spicy; more for more spicy

1 15 ounce can lite coconut milk or 15 ounce unsweetened, unflavored plant milk + 2 teaspoons of coconut extract

3 ½ cups low sodium vegetable broth

14 ounces Stir Fry Rice Noodles

2 limes one for the noodles, one cut into wedges for garnish

¼ cup Cilantro, chopped and divided ⅛ cup for the noodles, ⅛ cup for garnish

¼ cup Thai basil chopped

Note: Ingredients may have been altered from the original.

Directions at kathysvegankitchen.com

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