Thai Veggie Noodle Bowl

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IMG_7730Noodle bowls are one of my favourite comfort meals to make up after a big day or to serve when company is coming over. I used my new favourite chickpea spaghetti noodles to up the protein in this vegan dish but you could swap out any sturdy noodle of your liking.

IMG_7709The coconut curry sauce is really what makes this veggie/noodle bowl stand out. I kept it simple and went with all of my favourite ingredients to make up one tasty sauce! Red curry paste, peanut butter, coconut milk (full fat), soy sauce, ginger and lime make one killer thai sauce!

Thai Veggie Noodle Bowl
A quick and delicious noodle bowl that is packed with protein and veggies.
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Ingredients
  1. 2 packages of chickpea spaghetti (or any sturdy noodle like soba)
  2. 1 onion, chopped
  3. 1 red pepper, chopped
  4. 3 cloves of garlic, pressed
  5. 1 tbsp of ginger, finely diced
  6. 1 zucchini, chopped
  7. 3-4 carrots, peeled and sliced thinly
  8. 5 cups of chopped bok choy
  9. 1 cup of cilantro
  10. 1/2 cup of fresh basil (thai basil would be ideal but not necessary)
  11. 3-4 green onions, diced
  12. 1/2 cup cashews, gently roasted
  13. FOR THE SAUCE
  14. 1 can of full fat organic coconut milk
  15. 2 tbsp of peanut butter
  16. 2 tbsp of red curry paste
  17. 1 tbsp of soy sauce or tamari
  18. 1 lime, juiced
  19. 1tsp of ginger powder
Instructions
  1. Start by frying your onion in a large skillet or pot with a dash of oil.
  2. Add garlic and ginger and saute until soft.
  3. Add red pepper, carrots, zucchini and continue to state over medium heat.
  4. In the meantime, bring a large pot of water to boil and cook your noodles according to package directions.
  5. In a smaller saucepan whisk together the coconut milk, peanut butter, red curry paste, soy sauce, ginger and lime. Keep heat on low and stir until well combined and warmed up.
  6. Once your veggies are starting to soften, add the bok choy, cilantro, and basil.
  7. Cook until bok choy starts to wilt but do not over cook.
  8. Finally mix everything together! Add the cooked noodles into the the veggies and cover in the curry sauce. Mix until all the noodle/veggie mixture is covered in the sauce.
  9. Serve immediately and garnish with the green onion and cashews.
Notes
  1. Please note that some red curry pastes do have shrimp paste so if you are a strict vegan, you will have to check the label:)
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