There’s a wonderful restaurant in Vancouver, BC called Chau Veggie Express that I’ve recently been enjoying and the Coconut Curry Pad Thai bowl is my fave so I thought I would try making it myself and it worked out wonderfully!
The basis of this dish is the rich flavorful Coconut Milk sauce which is made from either a homemade green curry paste or a store bought one (check the label to see if it’s vegan). I also used fresh Swiss Chard from my garden, sweet pepper (I ended up using some frozen yellow pepper as I had frozen 4 containers of them earlier in the spring when I had a surplus), leftover tofu (about 1/3 of a block), grated Butternut Squash in place of carrots and Pea Sprouts.
The Mailwoman came by to deliver a Groupon order for me while I was cooking and they were very enticed by the amazing aromas wafting from my kitchen. This is a simple to make, healthy and gluten free winner! Let me know if you try it in the comments below.
- 4.5 oz/127gr of Brown Rice Noodles
- 1 Tbsp of Red Chili Oil (Can use either Sesame or Coconut Oil instead)
- 1 Chunk of Ginger minced
- 2T of Green Curry Paste
- 1 14oz or 400ml Can of Coconut Milk
- 1/2 C of water3 Tbsp of Vegan Hoisin Sauce
- 3 Tbsp of Soy Sauce
- 1/2 of a large Butternut Squash
- 1 Large handful of Swiss Chard (or greens of your choice)
- 1 Chopped Sweet Pepper1 Large handful of Pea Sprouts1/2 block of Tofu
- Black or White Sesame Seeds for garnish
- Soak the noodles in cold water for 20 minutes (while you prepare everything else).
- To make the sauce, heat the oil in a sauce pan and add the ginger. Stir for a couple of minutes and then add the curry paste. Stir this for about 1 minute then add the Coconut Milk, Hoisin Sauce, Water and Soy Sauce. Simmer for 10 minutes and let sauce thicken.
- Now the vegetables can be added to a large skillet with about a 1 tablespoon of hot Chili Oil or oil of your choice. Stir for a few minutes and then add the sauce. Immediately after adding the sauce mix in the noodles you had soaking. Stir for another couple of minutes and you are done!
- Garnish with Pea Shoots and Sesame Seeds.