Name: Thai Red Curry Noodles with Stir-Fried Vegetables
Total time: 45 min
Ingredients: 8 ounces Thai-style brown rice noodles (or any whole-grain noodles, such as soba noodles, or whole-grain pasta); ½ medium yellow onion, cut into ¼-inch dice (about 1 cup); 6 medium garlic cloves, minced (about 1 tablespoon); 1 tablespoon grated fresh ginger; 1 small sweet potato (about 8 ounces), scrubbed and cut into ½-inch dice; ¼ cup oil-free Thai red curry paste; 2 tablespoons Date Paste; 1 cup fresh or frozen stir-fry vegetables; 1 small tomato, cut into ½-inch dice (about ½ cup); 2 tablespoons fresh lime juice; 1 cup unsweetened, unflavored plant milk; Sea salt; Freshly ground black pepper; 2 tablespoons finely chopped fresh cilantro

Ready In: 45 minutes
About 8 cups
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Thai curries are wonderful because they have a wide range of flavors brought together with a nice creamy sauce, which is usually coconut milk–based. I find that soy or almond milk is lighter and fresher-tasting than coconut milk. I make my own red curry paste for these Thai Red Curry Noodles, but you can use oil-free store-bought Thai curry paste. Just be sure to add the paste gradually, tasting it as you go and stopping when the curry meets your preferred spice level.

From Forks Over Knives: Flavor!

By Darshana Thacker Wendel, Oct 19, 2018

Ingredients

8 ounces Thai-style brown rice noodles (or any whole-grain noodles, such as soba noodles, or whole-grain pasta)
½ medium yellow onion, cut into ¼-inch dice (about 1 cup)
6 medium garlic cloves, minced (about 1 tablespoon)
1 tablespoon grated fresh ginger
1 small sweet potato (about 8 ounces), scrubbed and cut into ½-inch dice
¼ cup oil-free Thai red curry paste
2 tablespoons Date Paste
1 cup fresh or frozen stir-fry vegetables
1 small tomato, cut into ½-inch dice (about ½ cup)
2 tablespoons fresh lime juice
1 cup unsweetened, unflavored plant milk
Sea salt
Freshly ground black pepper
2 tablespoons finely chopped fresh cilantro

Instructions

Cook the noodles according to the package instructions. Drain in a colander and rinse with cold water to keep them from cooking further. Set aside.
Combine the onion, garlic, ginger, and ¼ cup water in a large sauté pan or soup pot and cook over medium heat, covered, for about 15 minutes, until the onion is tender, stirring occasionally and adding 1 to 2 tablespoons more water as needed to keep the vegetables from sticking to the pan. Add the potato, curry paste, date paste, and 1½ cups water and continue to cook on medium heat for about 10 minutes, until the potato is tender.
Add the stir-fry vegetables, tomato, lime juice, milk, and salt and pepper to taste; bring the liquid to a boil over high heat. Gently fold in the noodles and cook for 2 to 3 minutes, until the noodles are warmed through.
Serve warm, garnished with fresh cilantro. Store in the refrigerator in an airtight container for up to 5 days.

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Cathy2 years ago

Love it!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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