Quick Thai Noodles

Finely chop the garlic, and ginger and set aside separately. Slice the pepper into thin strips. Halve the carrot lenghtwise and cut into ca. ¾ in thick stirps.

• 1 Garlic clove (~ 0.1 oz)
• ½ in Ginger (~ 0.2 oz)
• ½ Carrot (~ 1.7 oz)
• ½ Bell pepper, yellow (~ 2.5 oz)
• 2.5 oz Smoked tofu

Heat the oil in a pot over medium heat. Add the curry paste and fry until the oil and paste have combined. Add the garlic and fry for an additional 1-2 minutes.

• 2 tsp Coconut oil
• 1 tsp Curry paste, red

Add the chicken substitute and fry until golden brown.

• 4.2 oz Vegan Chicken Substitute

Add ginger, bell pepper and carrots and fry for 1-2 minutes.

Add peanut butter, soy sauce, coconut milk and broth. Cover with a lid and let cook for 15 minutes stirring occasionally.

• 2 tsp Natural peanut butter
• 1 Tbsp Soy sauce, dark
• 1 ⁠¼ cups Vegetable broth
• ¾ cup Coconut milk

Prepare the rice noodles according to the package instructions.

• 5.3 oz Rice noodles

Cut the green onion into rings.

• 1 Green onion (~ 1.2 oz)

Coarsely chop the peanuts. Serve the pasta, sprinkle with the lime juice and top with the peanuts and spring onions.

• 1 Tbsp Peanuts, roasted
• ½ Lime, organic (~ 0.7 oz)

Enjoy your meal!