Weeknight Dinner: Vegan Thai Noodles

My friend Bhuvana shared this recipe with me tonight which inspired me to whip up some delicious Thai-style noodles for dinner. I adapted the recipe a little to suit the ingredients I had at home and it was a happy experiment!

Pics or it didn't happen

Pics or it didn't happen

Recipe

Ingredients

Sauce

  • 1/2 cup coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp peanut butter
  • 1 tbsp brown sugar
  • 2 tsp dried red chilli flakes
  • 1 tbsp Sriracha sauce (I use Trader Joe's because I can't handle the heat)

Stir-fry

  • 1 tsp sesame oil
  • 1 tbsp chopped green onions
  • 2 tsp chopped ginger
  • 2 tsp minced garlic
  • 2 kaffir lime leaves - crushed and finely chopped (optional)
  • Veggies - 2 celery sticks, 1 carrot, a handful of bean sprouts, handful of chopped spinach
  • 1/2 cup crumbled tofu
  • Noodles

Garnish

  • Chopped peanuts (optional)
  • Chopped cilantro

Method

  1. Cook noodles per package instructions (I used wheat noodles I found at my local store)
  2. Take everything listed under "sauce ingredients" in a bowl - mix thoroughly and set aside
  3. Heat up sesame oil in a wok
  4. Add ginger + garlic, sauté for 2 minutes
  5. Add green onions and crushed lime leaves, sauté for 1 minute
  6. Add remaining veggies and crumbled tofu - celery, carrot, bean sprouts and spinach and continue stirring
  7. Pour the sauce on the veggies and stir-fry until the sauce thickens (took me 3 - 4 minutes)
  8. Mix the cooked noodles in and toss well until the sauce is evenly coated
  9. Add salt if needed (be careful because some of the sauces already have some salt)
  10. Garnish with chopped peanuts (optional) and some cilantro