Recipe: Yummy Vegan Thai noodles

Vegan Thai noodles. Add the cooked noodles and mung bean sprouts and toss to coat. Garnish the noodles with the green onions, chopped peanuts, cilantro, and lime wedges. The sauce has been made vegan (the traditional version has oyster sauce).

This Rainbow Vegetarian Pad Thai (with peanuts and basil dohhh) is just really good, my friends. It is really good and surprisingly easy. I took a few ideas I had seen out there in the big wide internet world (vegetables as noodles! You can have Vegan Thai noodles using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Thai noodles

1. Prepare 6 of large hot red chillies, roughly chopped.
2. Prepare 2 of large white onions.
3. You need 8 cloves of garlic.
4. It's 2 of thumb size pieces of ginger, peeled.
5. It's 1 stick of fresh lemon grass, chopped finely.
6. It's 1 bunch of coriander (stalks and leaves).
7. You need 1 of lime (rind and juice).
8. Prepare of Fish sauce.
9. You need of Curry powder.
10. It's 1 of medium cauliflower chopped, into small chunks.
11. You need 2 of large bell peppers, chopped into small chunks.
12. Prepare 1,400 ml of vegetable stock.
13. Prepare 2 (400 ml) of tins of coconut milk.
14. Prepare 2 of nests of medium egg noodles for each person.
15. Prepare of Brown sugar.
16. Prepare 3 of large spring onions, thinly sliced.

Pad Thai sauce-ery!) and made them into this. These stir-fried noodles are made with a flavorful stir-fry sauce composed of lime juice, soy sauce, white pepper, and chili. Note that although most Thai noodle dishes are made with rice noodles, there are also various Chinese-inspired Thai noodle dishes made with wheat or egg noodles, as in this recipe. Thai Peanut Zucchini Noodles are spiralized zoodles sauteed with shredded carrots, bell pepper, and green onions, tossed in this easy peanut sauce.

Vegan Thai noodles instructions

1. In a food processor add all the chillies, 1/2 of a white onion, 5 cloves of garlic, 1 piece of ginger, all the lemon grass, the stalks of the coriander (save the leaves for later), 1 sliver of peeled lime rind, 1/2 tsp of fish sauce and 3 tsp of curry powder. Blitz until it forms a paste, you may need to add a bit of water to bring it together..
2. Finely chop the remaining white onions, mince the remaining garlic cloves and grate the other piece of ginger. Take out a large pot and put it on the hob on a medium heat. Add some oil and then fry the onions, garlic and ginger together for a couple of minutes..
3. Add the cauliflower and peppers to the pot. Then add all of the paste you made earlier and stir well until everything is coated..
4. Add the coconut milk and vegetable broth. Stir well then put the lid on top of the pot and turn the heat down slightly. Simmer for 20-30 minutes or until the cauliflower is soft..
5. Add 1 tbsp of fish sauce, 2 tsp of brown sugar and the noodles to the pot. Replace the lid and simmer for another 10 minutes..
6. Remove the pot from the heat and add the juice from the lime, the chopped up coriander leaves and the spring onions and stir well. Serve in bowls..

These easy vegetarian Thai Noodles are brimming with fresh veggies and tossed in a creamy coconut-based red curry sauce, adding layers of rich and spicy flavor. It's a cross between upscale cuisine and indulgent comfort food. Enjoy easy plant-based noodle dishes for a speedy midweek meal. Our flavour-packed recipes include vegan ramen, Singapore noodles, pad Thai stir-fries and pho. Noodles: Bring a large pot of water to a boil, then add the rice noodles and cook according to package instructions.

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