“This Thai-inspired stir fry is loaded with fresh veggies quickly cooked in a red curry sauce with ginger and coconut milk.” - by So Delicious® Dairy Free
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat oil in a large frying pan or wok over medium heat. Saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. Then add the ingredients for the sauce to the veggies and stir to combine.
- After adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. You may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. Play with the amounts to get the consistency you desire.
- While veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
- Drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. Just before removing from heat, add a handful of chopped fresh Thai basil, if desired. Then toss and serve immediately.
Nutrition
Amount Per Serving (4 total)
- Calories
- 610 cal
- 31%
- Fat
- 19 g
- 29%
- Carbs
- 100.1 g
- 32%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This turned out really well! I used raw honey instead of agave or sugar (about 2.5 tbsp), I also added about 8.75 ML of coconut water (C2O brand)to help level out the consistancy of the sauce and add..." See more more sweet coconut taste, extra firm tofu, and sesame seeds. After the dish was complete, I drizzled on some sriracha hot sauce to give it a kick. Next time I think I'll add some water chestnuts and pineapple chunks!"
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