Coconut Thai Noodle Dish

  • 2 TBS Green Curry Paste
  • 1 Can (2 cups) Coconut Milk (not low-fat, coconut milk is full of "good" fat)
  • 1 TBS Soy Sauce
  •  1/2 Cup Cilantro Leaves
  •  1 + 1/2 Cup Spinach
  •  1 Onion, Chopped
  •  1 8oz Package Crimini Mushrooms, Chopped
  • 1/2 of a 1lb bag of Carrots, Chopped into 1-inch pieces
  • 10 Serrano Peppers, Diced
  • 15 Mini-Bell Peppers, Diced
  •  1 Can Chick Peas, Drained
  •  1 + 1/2 Cup Asian Bean Sprouts
  •  1 16oz Package Fetticini Wheat Noodles, cooked
  • Fresh Ginger
  • Chopped Garlic

Place all chopped vegetables (not including the bean sprouts, spinach, or cilantro)  and chick peas on a baking sheet, drizzle with olive or peanut oil and soy sauce.  Bake at 425 degrees for 25 minutes or until carrots are cooked through.  While vegetables are cooking, heat noodles while adding coconut milk, green curry paste, and soy sauce.  Chop garlic and ginger and add to noodles.

Heat until fragrant, then add sprouts, spinach, and cilantro.  Finally add vegetables, while still heating, then remove from heat, let sit 5-10 minutes then enjoy.

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