Thai Curry Noodles With Coconut-Peanut Broth
Broth
- 1 Tbsp. olive oil
- 1/2 cup onion (diced)
- 2 cloves garlic (diced)
- 1 red bell pepper (thinly sliced)
- 1 jalapeño (diced)
- 2 broccoli stalks (diced)
- 1 can coconut milk
- 1/2 cup unsweetened flax milk
- 1/2 medium tomato (diced)
- 1/4 cup grated ginger
- 2 Tbsp. red chili paste
- 3 Tbsp. curry powder
- 3 drops liquid stevia
- 2 Tbsp. black pepper
- 2 Tbsp. turmeric
- 2 Tbsp. smoked paprika
- 1 tsp. salt
- 2 Tbsp. chunky peanut butter
- 1/4 cup basil (diced)
- 1/2 cup kale & spinach
Additional Ingredients
- 1 pkg. Miracle Noodle spaghetti (rinsed & dried)
- Purple cabbage (sliced)
- Black sesame seeds
- Cherry tomatoes (sliced)
- Bell pepper (sliced)
- Fresh basil leaves
- Red pepper flakes
- Heat oil in pot over medium-high heat. Sauté garlic, onion and jalapeno 8 minutes until fragrant.
- Add broth vegetables, toss and cook 5 minutes.
- Mix in red chili paste and spices, and cook 3 minutes. Pour in coconut and flax milks and bring to a simmer.
- Add stevia and peanut butter, mix well and simmer on low-medium heat 8 minutes with lid on.
- Add broth and vegetables to serving bowls, then layer in Miracle Noodles, cabbage, cherry tomatoes, sesame seeds, fresh basil and red pepper flakes.
Grab these ingredients and more Miracle Noodle products at Vitacost.
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