Thai dishes have such wonderful flavor and most ingredients are healthy. This recipe can be served vegetarian style or with added shrimp, chicken or steak. Beware about carb portions of the noodles. Read the label and I try to limit carbs to 25-40 grams at dinner.
Ingredients:
- 1 package portabella mushrooms
- Veggies of choice: I like chopped broccoli, bell peppers, carrots, snap peas, snow peas, bean sprouts
- 1 tsp coconut flakes
- 1 Tbsp. minced garlic
- 1 Tbsp. fresh minced ginger
- 1/2 cup frozen organic corn (optional)
- 1 serving gluten free red rice noodles (Asian brand)
- Topping Ideas (optional): steak, shrimp, chicken, crushed peanuts, chopped green onions, and cilantro
Sauce:
- 1/2 cup peanut butter
- 2 Tbsp. soy sauce
- 1 tsp honey
- 2 drops hot pepper (siracha) sauce – to taste
- 1 tsp garlic powder
- 1/2 cup water
Directions:
Sauté garlic, minced ginger, and shredded coconut flakes in olive oil to soften for a few minutes. Season with salt, pepper, garlic powder (to taste).
In another sauce pan, sauté portabella mushrooms and other veggies of choice in olive oil until softened (approx. 5-10 minutes). When soft, add 1/2 cup thawed corn.
In a small bowl, stir together peanut butter, soy sauce, honey, hot pepper sauce (siracha) and garlic until well mixed.
When the vegetables are complete, add the other sautéed ingredients to the saucepan. Add the sauce to the saucepan tossing all ingredients. Gradually stir in teaspoons of water until texture is smooth and creamy.
Boil one serving gluten free noodles (follow the directions listed on the container). When complete, drain and top with the delicious veggies, sauce, and optional toppings.
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