Hello everybody! I hope you’re all having lovely, cosy Sundays wherever you are. This morning I got up and went for a run at Walsall Arboretum, and I have to say – it’s joining Sutton Park and the beach in my Top Places to Run Club!
The sun was shining and today was the first day that I’d really noticed autumn, waving a little hand at me and drawing my attention to the gorgeous changing colours of the trees.
I know you’re here for a recipe, but I’m going to share a couple of snaps of Walsall Arboretum first, because it made the start of my Sunday look a bit prettier…
You can thank me later.
Right, let’s get down to business. THAI FOOD. When people have been inspired to make a Thai dish, it’s generally because they went to Thailand and came home with a desperate need to replicate the meal that’s making them salivate while they think about it. Oddly, I was inspired to replicate this dish after we had it in Stavanger, Norway.
Thailand. Norway. Not quite the same thing.
Anyway, Red Thai Noodles (FYI, I keep typing Red Thai Noddles…) is now one of my favourite meals. It’s quick and simple to make, it’s SO flavoursome, and I love tofu. I don’t eat tofu a lot as it does tend to be quite processed, however I’m happy to have it once a week. It’s also a top source of protein for vegans/people on a plant-based diet.
If you’re thinking “eugh, tofu”, I don’t blame you. I used to be you. But what I realised is that there are different types of tofu, and if you can get your hands on firm tofu, there’s a far greater chance you’ll like it.
“Which tofu do you use?” I hear you cry. I use this one, by Taifun. You can get it in health food stores, Waitrose and Ocado. You can probably get it elsewhere, too, but that’s where I’ve found it. If you can’t get your hands on any tofu, you could swap in some portobello mushrooms, they’ll bulk out the meal nicely.
This recipe contains the following good stuff:
- Coconut milk (a good source of healthy fat)
- Chestnut mushrooms
- Tofu (in case you didn’t already pick up on that)
Have you heard enough of me banging on about tofu? Here’s the recipe…
[lt_recipe name=”Red Thai Noodles with Tofu (Vegan + GF)” servings=”3-4″ prep_time=”10M” cook_time=”10M” total_time=”20M” summary=”This dish is gluten free and vegan friendly” print=”yes” image=”http://healthylivingabby.com/wp-content/uploads/2017/09/Vegan-red-Thai-noodles-with-tofu.jpg” ingredients=”1 red onion, finely chopped;2 cloves garlic, crushed;1 red chilli, de-seeded and finely chopped;1 small courgette, roughly chopped;8-9 chestnut mushrooms, roughly chopped;4 peppers, roughly chopped;Handful of broccoli, chopped;1 tin of coconut milk;2 tbsp tamari (or if you’re not GF, any soy sauce will do!);2 tbsp red Thai curry paste*; 300g rice noodles (I recommend the ribbon variety**);Cracked black pepper to season;Juice of 1 lime;2 tbsp extra virgin olive oil” ]Heat up your extra virgin olive oil in a pan over a medium heat;Add the onions, garlic and chilli, and sauté over a low heat for 3-4 minutes;Add peppers, mushrooms, and courgette, and continue to sauté for 7-8 minutes;Add the curry paste, coconut milk and tamari;Stir well ;When the coconut milk is almost thickened up, add the rice noodles and continue to stir for 2-3 minutes;Squeeze the lime juice over the dish and add the pepper;Serve and enjoy! ;[/lt_recipe]
* Be sure to get one which doesn’t contain fish. The Tesco doesn’t and is my red Thai curry paste of choice!
** I recommend the Amoy Straight to Wok ribbon rice noodles. They’re good.
Let me know if you try this recipe! Oh, and also let me know a time when you’ve been away and then come home and replicated a recipe – I’d love to know!