Recently I have had a few of my vegan/vegetarian friends ask me for some modified recipes so they can enjoy some of my recipes too. This is a simple noodle salad packed full of flavor and you can make it ahead of time and enjoy on a hot day.
1 package of rice vermicelli noodles – see picture below for type (cooked and washed in cold water to cool). You can also use thick spaghetti if you are in a pinch or experiment with other noodles. You need a thicker noodle to hold up the peanut sauce so it doesn’t get too mushy.
2 seedless cucumbers sliced into chunks (I like Persian)
3 carrots julienned
1/2 cup green onions (chopped)
In a medium sauce pan, mix the curry paste with a teaspoon of peanut oil and stir until hot, add coconut milk and bring to a boil.
Add peanut butter, sugar, salt and lemon. Bring to a boil for 5 minute stirring the entire time so it doesn’t burn.
Add hot water to make the consistency looser and not to thick
Taste and make sure there is enough salt and sour taste.
Add more sugar if its too spicy.
Toss the peanut sauce 1/2 cup at a time to make sure you don’t over dress the noodles
Recently I have one of my daughters friends over for a sleep over. Her friend is allergic to dairy products and requested I make pancakes for breakfast. I was able to get the recipe from the mom who graciously brought over the soy milk and Earth’s Best butter to use to substitute for the milk and butter. I was pleasantly surprise on how good this tasted and honestly I couldn’t tell the difference!
I’ve been cooking Thai food for almost 30 years and one of my go to dishes is green curry. I don’t have time make the paste from scratch so I opt to make it with canned paste. If you sauté in heated peanut oil it helps bring out the flavor and wake up the spices.
Typically this is made with two types of Thai Eggplant, one that is shown in this recipe and the other that looks like peas. I had some fresh yellow squash I picked up from the farmers market that made the curry more colorful and tasted great!
I adapted this recipe from my chicken curry and omitted the chicken, fish sauce and chicken stock. Replacing them with vegetable stock and salt makes this dish vegan.
This is my favorite Thai dish of all time. I love eating it with rice, cool cucumbers and some fish sauce and chilies for extra heat. I relearned this recipe when visiting Thailand last month. I like to use dark ground turkey for extra flavor. Try to coarsely ground your chicken or turkey yourself instead of store-bought if possible.