| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Thai | Vegtime1 | 6 | servings |
INGREDIENTS
| 1/3 | c | Vegetable broth |
| 1/4 | c | Coconut milk |
| 2 | tb | Soy sauce |
| 2 1/2 | ts | Curry powder or to taste |
| 1/4 | c | Chopped green onions |
| 1/2 | ts | Freshly ground black pepper |
| 1 1/2 | ts | Canola or vegetable oil |
| 2 | ts | Minced garlic |
| 1 | tb | Peeled; minced fresh ginger |
| 1 | sm | Hot green chile pepper; minced |
| (seeding is optional) | ||
| 4 | oz | Firm tofu; (1 cup) |
| Drained and cut into 1/2-inch cubes | ||
| 1 | c | Mung bean sprouts |
| 2 | c | Fresh spinach leaves |
| 6 | oz | Rice vermicelli |
| Soaked in warm water for 20 minutes and | ||
| Drained | ||
| Spicy Tomatoes; (optional) | ||
| (see separate recipe) |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE This noodle dish is a favorite in restaurants and in homes throughout Thailand. Make it one of yours with our flavorful yet light version. In small bowl, mix together broth, coconut milk, soy sauce, curry powder, green onions and black pepper. Set aside. In a large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds. Add tofu and stir-fry for 1 minute. Stir in broth mixture and bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles. Stir-fry until thoroughly mixed. Add remaining sprouts. Serve in individual serving bowls or in a large serving bowl. Serve with Spicy Tomatoes on the side if desired. Per serving: 165 cal.; 7g prot.; 10g total fat (3g sat. Fat); 15g carb.; 0 chol.; 425mg sod.; 2g fiber. Converted by MC_Buster. Recipe by: Vegetarian Times, January 1999, page 56 Converted by MM_Buster v2.0l.
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