Craving some tasty Thai food? I got this super easy recipe you can use!
Tips: I recommend using a wok to cook this will make your life so much easier!
Prep Time: 40mins
Cooking Time: 25-30mins
Serve: 4 Ingredients:
A handful of asparagus
A handful of flat beans
1/4 of a broccoli
2 small zucchinis
2 handful of mushroom of your choice (optional)
150g of firm tofu
250g of rice Thai noodle (Can be found in almost every supermarket)
1 big onion
1 little spoon of Cumin in grains
1 l. s. of Cumin powder
1 l. s. of coriander powder
1 l. s. of fresh ginger
A handful of citronella
A handful of fresh coriander leaves
1 t. s. of soft peanut butter
2 t. s. of coconut oil
300l of coconut cream
A handful of peanuts to top (optional) Instructions
Put the coconut oil and all spices (incl. citronella and coriander) in your wok start to heat – while the spices mix together creating a beautiful smell use this time to chop all veggies starting from onions – asparagus – flat beans – broccoli – zucchini – mushroom and tofu.
Add the onion wait until it becomes see-through to add the rest of the veggies in the order it’s written above.
Step 2 Keep stirring your veggies and soak your rice noodle in hot water. Gently start to add your coconut cream – keep stirring and adding until all the coconut cream is mixed up – add the peanut butter, mix it in Add the pasta once they’re soft in the wok. Stir it all
Step 3 Serve hot! Much better. Top with crunched baked peanut and a quarter of a lemon/ half of a lime. Enjoy your homemade Green Curry Pad Thai. 🙂 Tag us on @united_foodie With love & Light, Illo