Recipe: Rice Noodles with Coconut And Thai Spices

[Guest guest]

6 oz. med. rice noodles

1 sm. onion

1 garlic clove

4 oz. tofu

1/2 cup shitake or brown mushrooms

1 stalk celery

1 T sunflower oil

1 T Thai green curry paste

2/3 cup veg. stock or broth

1 cup coconut milk

chopped fresh cilantro

 

Bring lg. saucepan of water to boil over high heat

Add noodles and cook 6-10 min or until tender. Drain and transfer to bowl of cold water while preparing rest of the dish, this will keep noodles from becoming sticky.

 

Meanwhile, slice onion and chop garlic. Cube tofu and slice mushrooms and celery.

 

Heat oil in pan over med. heat. Add onion and garlic and cook 5 min, stirring occas, until onion is golden. Stir in curry paste and cook 3 min, stirring constantly. Stir in stock, reduce heat and simmer 5 min.

 

Stir in coconut milk. Incr heat and bring to boil; stir in tofu, mushrooms, noodles. Heat through. Sprinkle with celery and cilantro.