Thai Coconut Noodles
Prep Time
20
Minutes
Cook Time
20
Minutes
Difficulty
Medium
Serves Up To
10
Servings
Nutrition Information
| Total Fat | 9.8 g |
|---|---|
| Sodium | 461.9 mg |
| Potassium | 257.1 mg |
| Total Carbohydrates | 22.0 g |
|---|---|
| Dietary Fiber | 3.7 g |
| Sugars | 4.9 g |
| Protein | 5.2 g |
Ingredients
- 1 pound pad thai noodles (straight cut rice noodles)
- 1 6-ounce can roasted and salted almonds (about 1 cup) plus ⅓ cup almonds; chopped (for garnish)
- 1 cup Almond Breeze Coconutmilk Blend Almondmilk
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 cloves garlic; pressed or finely minced
- 1 teaspoon garlic chili sauce
- ½ inch knob of ginger; peeled and grated (about 1 tablespoon)
- ½ lime; juiced
- 4 green onions; chopped
- 2 medium carrots; peeled and thinly slice
- 1 red bell pepper; thinly sliced
- ¼ cup chopped cilantro
- More lime for garnish
Directions
- 1
Bring a large pot of water to a boil and cook the noodles just until al dente, about 45 minutes. Drain and rinse with cold water, separating the noodles with your hands. Set aside in a large bowl.
- 2
Place 1 cup of the roasted almonds in the bowl of a food processor and blend for 5 minutes, scraping down the sides and the bottom of the bowl half way through. When smooth, add the original almond coconut milk, fish sauce, brown sugar, garlic, ginger and lime juice and whiz to combine. Add half of the dressing to the noodles and stir to coat. Add the green onion, carrots and red bell pepper to the noodles, add the rest of the dressing and mix. Garnish with the reserved chopped Sea Salt almonds and cilantro and refrigerate until ready to serve at room temperature.
Courtesy of: Foodie Crush
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