Vegan Peanut Sauce Noodles

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.

Vegan/Vegetarian Peanut Sauce Noodles

  • Servings: 4-6
  • Difficulty: easy
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Ingredients for peanut sauce:

  • 1 can coconut milk
  • 1/4 can Thai red curry paste
  • 1 tablespoon of  fresh lemon juice (more to taste)
  • 2 teaspoons sugar or palm sugar
  • 1/2 cup hot water
  • 1/2 cup chunky peanut butter
  • 1 teaspoon of peanut oil
  • 1 teaspoon salt

Ingredients for noodle salad:

  • 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
  • Add cucumber, carrots and onions
  • Chill and serve cold or room tempurature



Vegetarian / Vegan Thai Yellow Curry

Today my friend Tess is coming to hang out with the family so I thought I would cook her a tasty vegetarian yellow curry. She doesn’t eat any animal products so curry is a great flavorful option to serve. This is not a traditional recipe, its one that I have adapted myself. I used salt instead of fish sauce and vegetable stock instead of chicken stock.

Serve with cucumber salad to give the curry some texture and brightness.

Vegetarian Thai Yellow Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients for curry

  • 1/2 can of yellow curry paste
  • 1 tbs peanut oil
  • 2 1/2 cups vegetable stock
  • 1 tsp dry turmeric powder
  • 1 cup coconut milk
  • 1 tsp palm sugar
  • 1 cup sliced baby dutch potatoes
  • 1 large white sweet onion (chopped)
  • 1 cup firm tofu (cubed)
  • 1 tsp of salt (instead of fish sauce)


  • In a large pot heat over medium fire
  • Add oil and yellow curry paste
  • Add turmeric powder
  • Add sweet onion and stir until translucent
  • Add coconut milk stir for 2 minutes
  • Add vegetable stock
  • Add potatoes
  • Add palm sugar and salt
  • Reduce heat and let simmer until potatoes are soft
  • Add tofu and simmer for 10-15 more minutes
  • Taste and adjust sugar or salt
  • Serve over white Jasmine rice and cucumber salad

Ingredients for cucumber salad

  • 2 Persian cucumbers (diced)
  • 1 shallot (chopped)
  • 1 tbs cilantro (minced)
  • 1 stock green onion (chopped)
  • 1/4 cup white vinegar
  • 1 tsp sugar
  • 1 tbs water

Directions for cucumber salad

  • Mix together and let marinate for 30 minutes

Thai Green Curry with Fish and Vegetables

I love the taste of curry especially on cold days. Nothing beats the warm heat of a spicy curry making your mouth numb. This is not a completely traditional Thai recipe but its close. I wanted the curry to be more the sauce for the fish rather than a soupy curry. I used less curry paste so that it was less spicy so my kid could enjoy it too.

This week at the Thai market they had Thai baby eggplant and because it is so rare I couldn’t pass up buying it. Thai baby eggplant look like peas but they are bitter and compliment the sweet basil green curry flavor.

I used a vegetable stock instead of any chicken stock so this is a vegetarian friendly recipe (those who eat fish).

Thai Green Curry with Fish and Vegetables

  • Servings: 4
  • Difficulty: easy
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  • 1 tablespoon of green curry paste
  • 1 tablespoon of peanut oil
  • 1 handful of Thai baby eggplant
  • Thai basil (chopped)
  • 1 zucchini (chopped)
  • 2 kaffir lime leaves (torn in half)
  • 1 handful of green beans (chopped)
  • 1 can of bamboo shoots
  • 1 can of coconut milk
  • 8 oz of vegetable stock
  • 1 tablespoon of sugar
  • 1 teaspoon of fish sauce (to taste)
  • 2 – 3 large pieces of white fish (I used wild caught cod)


  • In a large pot heat the curry paste and oil together
  • Add 1 can of coconut milk and vegetable stock bring to a boil
  • Add a large handful of chopped Thai basil, i used extra to bring more flavor
  • Add 2 kaffir lime leaves torn in half
  • Reduce heat and let simmer for 20 minutes
  • Add vegetables
  • Let cook on medium heat for 10 minutes
  • Add Fish to the top of the curry and flip over after 5-10 minutes
  • Cook fish thoroughly until no longer translucent
  • Server over rice if you want

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Thai Glass Noodle Stir Fry with Vegetables – Pad Woon Sen

Recently I’ve discovered that glass noodles are very low in calories and a great diet food. These noodles are quick  to make and your kids will love it!

Thai Glass Noodle Stir Fry with Vegetables - Pad Woon Sen

  • Servings: 4-6
  • Difficulty: easy
  • Print



  • 4 bundles of Chinese vermicelli noodles
  • 1 cup of chopped green beans
  • 2 carrots (mandolin sliced into ovals)
  • 1 small sweet onion
  • 3-4 chopped pieces of garlic
  • 1 handful of beansprouts
  • 2 tablespoons of golden mountain soy sauce
  • 1 tablespoon of thin soy sauce
  • 1 tablespoon of sweet black soy sauce
  • 1 teaspoon of fish sauce
  • pinch of pepper
  • 2 eggs
  • 1 tablespoon of peanut oil


  • In a medium saucepan bring 4 cups of water to a boil
  • Turn off heat and add the noodles
  • let soak for 3 minutes and make sure all noodles are submerged into the water
  • Remove and drain and cut with kitchen scissors into small pieces and set aside
  • In a large pan or wok heat peanut oil
  • Add garlic and onions and stir for 1 minute
  • Add beans and carrots and stir for 3-4 minutes
  • Add noodles
  • Add all sauces and pepper
  • Stir well until all combined
  • Make an area in the pan clear of all noodles and crack 2 eggs and scramble them until it almost looks like scrambled egg and add then mix through the noodles
  • Add bean sprouts and cook for another 2 minutes stirring and mixing well
  • Serve immediately

Add noodles to hot water
Add noodles to hot water

Drain noodles and cut with scissors
Drain noodles and cut with scissors


Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy sauce
Fish Sauce, Golden Mountain Sauce, Thin Soy Sauce, Thick Sweet Soy Sauce

Stir vegetables in oil
Stir vegetables in oil

Add noodles and sauce and stir well
Add noodles and sauce and stir well

Add bean sprouts at the end
Add bean sprouts at the end

Garlic Truffle Edamame

This is one of my favorite dishes I order at our go to sushi place. I needed to eat this more on a regular basis so I experimented at home with this recipe. It is so easy to make and you can adjust the taste to your liking by just adding more of each ingredient if you want, you can’t go wrong!

Garlic Truffle Edamame

  • Servings: 4
  • Difficulty: easy
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Photo Jul 04, 5 08 05 PMFullSizeRender


  • 1 bag of frozen (not cooked) Edamame
  • 1/4 cup of soy sauce (I use low sodium)
  • 1/4 cup of Ponzu sauce (I prefer Mizkan brand)
  • 1 tablespoons of Chili Oil (you can use less or more depending on spice profile)
  • 1 tablespoon of black truffle oil
  • 4-5 cloves of finely chopped garlic


  • In a medium bowl mix all the sauces and garlic together and let sit for 30 minutes on the counter to marinate.
  • Steam Edamame per the instructions on the bag and then add to the sauce mixture.
  • Stir well and serve hot!

Vegetable Frittata and Arugula Salad

Who says you can’t have breakfast for dinner? I started back at the gym this week and I find it very difficult to get the amount of protein needed and keep my carbs down low. This healthy dinner provides lots of protein from eggs and 6 different types of vegetables. You can use any veggies you like or even throw in meat. I just used all my fresh vegetables I picked up at the farmers market. YUMMY!

Vegetable Frittata and Arugula Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

Vegetable Fritta and Arugula Salad
Vegetable Fritta and Arugula Salad

  • I cup of chopped mushrooms (any kind is fine)
  • 2 handfuls of baby spinach
  • 1 cup of chopped asparagus
  • 1 cup of sweet onions
  • 6 organic eggs
  • 2 tablespoons of half and half
  • 1 cup of your favorite shredded cheese (optional)
  • 1 tablespoon of butter or olive oil
  • salt and pepper


Preheat oven to 350

Stir together the butter or olive oil in a cast iron pan with onions. Cook until translucent and then add the mushrooms. When the mushrooms cook down, add the spinach and asparagus and sauté for about 1 minute. Whip the eggs in a bowl and add the salt and pepper and cheese. Add to the pan and stir for about 1-2 minutes. When you see the eggs start to form, put in the oven for 17 – 20 minutes.

Remove from the oven and let cool for 1 – 2 minutes.

Arugula Salad

  • 1-2 handfuls of arugula
  • 1 cup of chopped baby tomatoes
  • 2 tablespoons of Balsamic Vinegar
  • 2 tablespoons of Olive Oil

Toss together the arugula and tomatoes add vinegar and olive oil.


Mushrooms, Spinach, Asparagus, Onions
Mushrooms, Spinach, Asparagus, Onions

Vegetables for the frittata
Vegetables for the frittata

This is what the egg and vegetable mixture should look like before you put it in the oven.
This is what the egg and vegetable mixture should look like before you put it in the oven.

Frittata out of the oven.
Frittata out of the oven.