Thai Noodles

This creamy and aromatic noodle dish blends the warmth of curry powder and cloves with the tang of lime and peanut butter. It is a comforting vegan meal that comes together quickly, making it perfect for busy weeknights. The combination of tender cabbage, al dente pasta, and rich coconut sauce creates a satisfying texture and bold flavor profile. Serve it as a hearty main course, perhaps alongside a crisp green salad to balance the richness. It is a simple yet impressive recipe that delivers authentic Thai-inspired taste without the fuss.

Cooking Method: Boiling, Sautéing

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 45.0

Dietary: Vegetarian

Description

This creamy and aromatic noodle dish blends the warmth of curry powder and cloves with the tang of lime and peanut butter. It is a comforting vegan meal that comes together quickly, making it perfect for busy weeknights. The combination of tender cabbage, al dente pasta, and rich coconut sauce creates a satisfying texture and bold flavor profile. Serve it as a hearty main course, perhaps alongside a crisp green salad to balance the richness. It is a simple yet impressive recipe that delivers authentic Thai-inspired taste without the fuss.

Ingredients

9 oz pasta (shells, bow-ties, or similar shapes)
1 medium onion, chopped
3 cups cabbage, chopped
1.5 tbsp oil
1/4 cup crunchy peanut butter
1 tbsp fresh lime juice
1.5 tsp brown sugar
1.5 tsp soy sauce
1.5 tsp worcestershire sauce (vegetarian or regular)
1/4 tsp crushed red pepper
1/2 tsp curry powder
1/8 tsp ground cloves
1 clove garlic, minced or mashed
7 oz coconut milk
1 tbsp chopped fresh cilantro
1 tsp chopped fresh basil

Directions

1
Heat the oil in a large skillet or wok over medium-high heat. Add the chopped onion and cabbage. Saut until just softened but still crisp, about 3-5 minutes. Remove the vegetables from the heat and transfer them to a large serving bowl.
2
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and add the cooked pasta to the bowl with the sauted vegetables.
3
While the pasta is cooking, combine the peanut butter, lime juice, brown sugar, soy sauce, worcestershire sauce, crushed red pepper, curry powder, ground cloves, and minced garlic in a small saucepan.
4
Place the saucepan over low heat. Gradually whisk in the coconut milk, ensuring the sauce becomes smooth and creamy. Heat gently until warm, but do not allow the sauce to boil.
5
Pour the warm coconut peanut sauce over the pasta and vegetable mixture. Toss thoroughly to coat everything evenly.
6
Stir in the chopped fresh cilantro and basil. Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 45.0kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 32.4mg2%
Total Carbohydrate 10.4g4%
Dietary Fiber 4.5g18%
Sugars 5.8g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This is a rich and heavy dish. For a balanced meal, consider serving it with a light green salad or steamed vegetables on the side.

You can adjust the heat level by adding more or less crushed red pepper flakes to suit your preference.

If using vegetarian worcestershire sauce, ensure it is certified vegan if strict dietary adherence is required.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or coconut milk to loosen the sauce.

Keywords: thai noodles, vegan pasta, coconut curry sauce, peanut sauce, cabbage stir fry, easy dinner, weeknight meal, asian fusion, plant based, comfort food, quick recipe, lime garlic, spicy noodles

Read it online: https://www.chefs-mate.com/recipe/thai-noodles-4/