Allergy and Vegan Friendly Thai

Allergy Friendly Thai

As someone who has to vear clear of thai restuarants due to shellfish and peant allergies…and now, being vegan, I wanted somethign with a delicious thai feel which I could easily prepare at home.

Serves 4-6

Image1 package of ribbon rice noodles, soaked as per package directions

1 tbsp olive or canola oil

1/2 square of extra firm tofu, chopped into small cubes

10-15 brown and white mushrooms, thinly sliced

1 carrot, thinly sliced

1 red or orange bell pepper, thinly sliced

1 cup bean sprouts

1 cup shaved red cabbage

1 tbsp ginger paste

1 tbsp garlic paste

4 tbsp soy sauce

4 tsp curry powder

1 tsp tumeric

1 tsp brown sugar

1/2 tsp cider vinegar

1 tbsp sesame oil

In a large pan with oil, sautee vegetables until tender. Combine the rest of the ingredients except noodles in a small bowl. Add half to the vegetables with 2 tbsp water. Cook for 2-5 minutes until almost absorbed. Remove from heat and stir in noodles. Drizzle with sesame oil.

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One thought on “Allergy and Vegan Friendly Thai

  1. Pingback: Bone Chilling | All of Life's Questions

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