Gluten Free Thai Yellow Curry Noodles

Thailand is my Disneyland. The most enchanting place I’ve ever been. Kind, beautiful Thai people, life-changing Elephant treks thru the jungle, the famous Phi Phi Islands, and of course ridiculously cheap Thai Massage. Oh, and then top all that off with the most amazing Thai Crab Curry you’ve ever had, whilst sinking your toes into exotic sand, on the most pristine beach you’ve ever been. My husband and I sucked every morsel of crab outta those shells, and gleefully refused to wash our fingers of the coconut curry deliciousness our fingers smelled of for hours afterwards.

A lot of what I cook on the fly mid-week ends up having a Thai influence of some kind. I try to always have limes, peanuts, and fish sauce on hand. This is what I whipped up last week, it’s a great, super fast, minimal cooking dish, and the veggies are raw for extra crunch and freshness. Feel free to add giant prawns, or chicken, or any protein  you like.

You will need:

1 tsp Coconut Oil

1 can Coconut Milk

3 tbsp GF Braggs Soy Seasoning or Soy Sauce

2 tbsp GF Thai Yellow Curry Paste (or more to taste)

3 tbsp Brown Sugar

1 tsp of GF Sriracha (omit if if you don’t like spice)

2 tbsp GF Fish Sauce

2 Limes

3 Eggs

1 Container of Firm to Extra Firm Tofu cut into cubes

1 Package Rice Noodles

¼ C Peanuts finely chopped

1 C Bean Sprouts

1 Red and Yellow Bell Pepper sliced into fine strips

Chopped Cilantro

Chopped Green Onion

Bring a large pot of water to a boil. Cook the noodles according to directions. Combine Coconut milk, and next 5 ingredients in a medium bowl, add the juice of one lime, stir together. Heat a large stirfry pan over medium heat and add coconut oil. Add tofu, and then make a well in the centre, add the eggs and scramble them. Next add the noodles and liquid ingredients and mix it all together so that the noodles are coated with the sauce. Dish up the noodles and place veggies and peanuts on top. Add a lime wedge to each serving.