This dish has proven a big hit in my home. You can get all the ingredients in the Asian foods section of any well-stocked supermarket or natural foods store.
This is most authentic with wide flat rice noodles, but no matter how carefully I cook them, they fall apart in the dish. Instead, I use whole-grain soba noodles. Any long, thin noodle will work, though, and this is also good with whole wheat spaghettini.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
Step 2
Meanwhile, heat the oil in a stir-fry pan. Add the garlic and sauté over low heat until golden. Add the coconut milk and pineapple, then whisk in the curry paste. Add the lemongrass, lime juice to taste, sugar, and salt.
Step 3
Add the cooked noodles to the coconut mixture, along with half the scallions and cilantro to taste. Remove from the heat. If you’d like a spicier dish, stir in small amounts of additional curry paste (dissolved in a little water) until the effect is as spicy as you’d like. Serve at once, passing around the remaining scallions and the peanuts for topping.
Menu Suggestions
Step 4
Pair this easy recipe with a basic protein dish. Good choices are BBQ-Flavored Skillet Tofu (page 62), Cornmeal-Crusted Seitan (page 63), and Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78). Add a platter of grape or cherry tomatoes, sliced bell peppers, baby corn, and carrots.
nutrition information
Step 5
Calories: 308
Step 6
Total Fat: 9g
Step 7
Protein: 9g
Step 8
Carbohydrates: 52g
Step 9
Fiber: 4g
Step 10
Sodium: 510mg
