The ramen noodles soak up a lot of the broth if not eaten right when the noodles are done cooking. You can prepare this ahead of time, just make sure to add the noodle right before you are ready to eat.
- 2 tablespoons peanut oil
- 1 pound chicken thighs or breast or a mix sliced (or left whole if using the crockpot)
- 1 teaspoon fresh ginger grated (you may add more to your liking)
- 1 cloves garlic minced or grated
- 1 sweet potato chopped (skin removed if desired)
- 2 red peppers thinly sliced
- 12 ounces cremini mushrooms sliced
- 1/4 cup thai red curry paste
- 2 teaspoons smoked paprika
- 1 ounce can coconut milk
- 4 cups low-sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons fish sauce
- 1/2 cup creamy peanut butter
- 1 lime juiced
- 2 tablespoons brown sugar
- 4 packages Ramen noodle soup seasoning packets discarded (you may also just use your favorite pasta)
- chopped peanuts for serving
- chopped cilantro for serving
To make this on the Stove
- Heat a large pot over medium high heat. Add 1 tablespoon peanut oil and the chicken.
- Brown the chicken, stirring once or twice for about 10 minutes or until the chicken is cookedI through. Carefully remove the chicken from the pot.
- Add another tablespoon of peanut oil, the ginger, garlic, sweet potato and peppers.
- Cover and cook 8-10 minutes or until the sweet potato is tender.
- Add the mushroom and cook 5 more minutes.
- Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies.
- In the meantime, add 1 cup of chicken broth to a heat safe bowl and microwave on high for 1 minute or unitll very hot. Carefully stir in the peanut butter until completely smooth.
- Add the chicken back into the pot along with the coconut milk, remaining chicken broth, soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar.
- Stir until the peanut butter has been fully incorporated into the soup.
- Bring the soup to a boil and then add the ramen noodles and cook for 3-4 minutes (if using regular noodles you will need to cook the noodle for a longer period of time, probably about 8 minutes).
- Once the noodles are ready serve soup immediately and garnish with fresh chopped cilantro and peanuts.
To make this in the crockpot
- Add the peanut oil, chicken, ginger, garlic, sweet potato, red peppers, curry paste, smoked paprika, coconut milk, chicken, broth, soy sauce, fish sauce, peanut butter and brown sugar to the crock pot bowl.
- Cover and cook for 6-8 hours on low or 4 hours on high, stirring if you can once or twice.
- During the last 30 minutes add the mushrooms and then during the last 5 minutes add the noodles (if using regular noodles you will need to cook them for a longer period of time, probably about 10 minutes).
- Once the noodles are cooked serve immediately and garnish with fresh chopped cilantro and peanuts
Light and creamy, vegan butternut squash soup. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk.
- 2 tablespoons coconut oil or olive oil
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai red curry paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/8 teaspoon red pepper flakes (up to 1/4 teaspoon for spicier soup)
- 1 tablespoon fresh lime juice
- 4 cups (32 ounces) vegetable broth
- 1/2 cup full fat coconut milk for drizzling on top
- 1/2 cup large, unsweetened coconut flakes
- Handful fresh cilantro leaves, chopped
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
- Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you.
- Remove the soup from heat and let it cool slightly.
- Working in batches, transfer the contents pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup.
- Taste and season with additional salt if necessary.
- Ladle soup into individual bowls.
- Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design.
- Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
This bowl has all the flavors of traditional Pad Thai, but it’s made way healthier, more colorful and easier!! I used a spiralizer to make beet and sweet potato noodles, which is super fun and so pretty. If you don’t have a spiralizer, no big deal, just cut the sweet potatoes and beets into tiny matchsticks or half rounds. If you’re not a fan of beets, you can replace them with extra sliced bell peppers.
The rest is simple, just add in a ton of veggies – you can mix them up, swap in your favorites, or just use whatever you have on hand. Next add in the Pad Thai noodles, spinach or watercress, fresh basil and peanuts and then top with the most KILLER sauce. These noodles are all about the sauce.
- 1 (8 ounce) box pad thai noodles
- 1 medium beet, red and/or yellow, peeled
- 1 sweet potato, peeled
- 1 cup frozen edamame, thawed
- 1 red or orange bell pepper, sliced thin
- 2 carrots, cut into ribbons or matchsticks
- 2 radishes, sliced thin
- 1 mango, cut into matchsticks
- 2 cups fresh basil leaves, roughly chopped
- 1/2 cup roasted peanuts
- 1 bunch fresh watercress or spinach
- 1/3 cup olive oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger, grated
- 1-2 teaspoons sambal oelek or sriracha
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce (optional, but SO good)
- juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Cook the pad thai noodles according to package directions.
- Using a spiralizer, spiralize the beets and sweet potato. If you do not have a spiralaizer, I recommend subbing thinly sliced bell peppers for the beets, and cutting the sweet potatoes into thin matchsticks.
- Add the cooked pad thai noodles, beet noodles, sweet potato noodles, edamame, carrots, radishes, mango, basil and peanuts to a large bowl.In a smaller bowl, combine all the ingredients for the dressing and mix well.
- Pour the dressing over the salad and toss well to coat, making sure the dressing coats all the veggies well. Just before serving, add the watercress or spinach and toss once more. EAT!
- If you don’t like beets, sub one red and one yellow bellow pepper.
- For added protein I recommend adding cooked shrimp or chicken.
Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, a spicy Thais style peanut sauce and sour cream!
- 4 burrito sized tortillas, warmed
- 1 pound cooked chicken, sliced or shredded
- 1 large avocado, diced
- 2 cups Monterey Jack cheese, shredded
- 1/4 cup Thai peanut sauce
- 1/4 cup sour cream or greek yogurt
- 2 tablespoons cilantro, chopped
- Assemble the burritos, optionally toast, and enjoy!
- Use thai peanut chicken saute or chicken satay instead of plain chicken.
- Add a sliced red bell pepper
- Add extra sriracha as desired