Thai Noodle Bowl recipe | PCC Community Markets

Ingredients

• 4 cups vegetable broth
• 1 (15-ounce) can light coconut milk
• 1 tablespoon green or yellow curry paste
• 2 tablespoons peanut butter
• 1/2 sweet onion, thinly sliced
• 1 clove garlic, minced
• 1/2 teaspoon freshly grated ginger
• 4 ounces mushrooms, sliced
• 1 (12- or 16-ounce) package linguine or fettuccine
• 8 ounces firm tofu, cubed
• 2 tablespoons tamari
• 2 limes, juiced
• 1 carrot, peeled and shredded
• 1 red bell pepper, seeded and thinly sliced
• 1/4 cup chopped fresh cilantro
• 4 green onions, sliced
• 1 cup roasted peanuts