Thai noodle bowl

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¾ cup or 170g

• Curry paste

  1 tbsp or 15g

• Peanut butter

  Chunk style, without salt

  2 tbsp or 32g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  1 clove or 3g

• Ginger root

  Raw

  ½ tsp or 1g

• Mushrooms

  White, raw

  120g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Lime juice

  Raw

  2 lime yields or 88g

• Carrots

  Raw

  1 medium or 61g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Peanuts

  All types, dry-roasted, with salt

  3 oz or 85g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  440g

• Broccoli

  Raw

  1 cup chopped or 91g

Directions

1. Boil broth, light coconut milk (1 can), curry paste, peanut butter, onion, garlic, ginger and mushrooms. add pasta, and cook until tender and most liquid is absorbed, 12-15 minutes. remove from heat. Stir in tofu, tamari, and lime juice. Garnish with carrots, bell pepper and peanuts.

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