2 tsp coconut oil or other neutral oil
2-3 garlic cloves minced
1 tsp ginger finely grated
1 tbsp thai curry paste
3-4 cups vegetable broth
14 oz can coconut milk
1/3 cup peanut butter
2 tbsp soy sauce
1 tbsp agave
squeeze of lime juice
8 oz ramen noodles
4 oz of mushrooms (any kind) i used baby bella and shimeji
2 bok choys
fresh spring onions
1. Heat oil in large saucepan. Roast the garlic and ginger briefly while stirring, about 1-2 minutes. Then add the curry paste and saute briefly. You can also add any other vegetable (other than mushrooms) and saute.
2. Pour in the coconut milk and broth and bring to a boil. Then stir in the peanut butter, soy sauce, agave. Simmer the broth for about 10 minutes. Then add the ramen noodles and simmer for 5 minutes
3. Heat 2 tsp of oil in a pan and fry the mushrooms until golden brown
4. Serve your Thai peanut ramen with crispy mushrooms. Sprinkle freshly chopped scallions, peanuts, sesame seeds and any other toppings on top.
Copyright © 2018 Pleasantville Garden Club - All Rights Reserved.