Thai Red Curry Noodles - Forks Over Knives

Name: Thai Red Curry Noodles - Forks Over Knives
Total time: 45 min
Ingredients: 8 ounces Thai-style brown rice noodles (or any whole-grain noodles, such as soba noodles, or whole-grain pasta); ½ medium yellow onion, cut into ¼-inch dice (about 1 cup); 6 medium garlic cloves, minced (about 1 tablespoon); 1 tablespoon grated fresh ginger; 1 small sweet potato (about 8 ounces), scrubbed and cut into ½-inch dice; ¼ cup oil-free Thai red curry paste; 2 tablespoons Date Paste; 1 cup fresh or frozen stir-fry vegetables; 1 small tomato, cut into ½-inch dice (about ½ cup); 2 tablespoons fresh lime juice; 1 cup unsweetened, unflavored plant milk; Sea salt; Freshly ground black pepper; 2 tablespoons finely chopped fresh cilantro

www.forksoverknives.com

These Thai Red Curry Noodles with Stir-Fried Vegetables bring together a wide range of flavors with a nice creamy sauce that is totally vegan.

View full recipe on www.forksoverknives.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

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Ingredients

8 ounces Thai-style brown rice noodles (or any whole-grain noodles, such as soba noodles, or whole-grain pasta)
½ medium yellow onion, cut into ¼-inch dice (about 1 cup)
6 medium garlic cloves, minced (about 1 tablespoon)
1 tablespoon grated fresh ginger
1 small sweet potato (about 8 ounces), scrubbed and cut into ½-inch dice
¼ cup oil-free Thai red curry paste
2 tablespoons <a href="https://www.forksoverknives.com/recipes/date-paste/">Date Paste</a>
1 cup fresh or frozen stir-fry vegetables
1 small tomato, cut into ½-inch dice (about ½ cup)
2 tablespoons fresh lime juice
1 cup unsweetened, unflavored plant milk
Sea salt
Freshly ground black pepper
2 tablespoons finely chopped fresh cilantro