Zesty Vegan Thai Noodles

This week my little sister moved to Melbourne!!! She is currently living with Tom and I until she sets her self up in Fitzroy, or some other hipster suburb! 

Having Livi come to stay made me re question the food we eat. She is a strict vegan, a decision she made at 13. We both grew up in a vegetarian household but since leaving home at 17 I have chosen to eat meat and meat plays a major part in our diet. 

I know that I feel so much healthier eating meat, but I also understand the environmental and ethical impact my choices have on the world. I think it is important to incorporate meat free meals into each week as well as making sure that the meat you consume is grassfed, free range and hormone free. 

Whether you're a meat eater, vegan or somewhere in between I think you will enjoy this weeks recipe. Inspired by my sister Livi, this recipe is fresh, fast and delicious. It is so easy to throw together and does not rely on any particular ingredients. Just mix and match from what you have in the cupboard and I'm sure it will taste yum!!!

INGREDIENTS

375g wide rice noodles
1 red capsicum finely sliced
1 cup bean sprouts
1 carrot finely sliced
A bunch of coriander roughly chopped

DRESSING:
2 cloves of garlic
5 Tbsp of peanut butter
1 Tbsp soy sauce
1 can coconut cream
1 tsp brown sugar ( or honey if you're not vegan.) 
2 tsp salt
zest of half a lime
1 lime juiced
2 coriander roots
1cm piece of ginger peeled

CRSIPY TOFU: 
250g tofu - diced
2 Tbsp olive oil
1 tsp sesame oil
1 tsp rice malt or  brown sugar ( or honey - optional) 
1 tsp garlic powder or fresh garlic (crushed) 

METHOD

Put a medium sized pot of water on to boil. Once boiling throw in the rice noodles and cook for 4-5 minutes until al dente. While they are cooking make the dressing. 

Place all the ingredients for the dressing in a blender and blend until smooth. Season to taste. 

Toss diced tofu in oil, honey and garlic. Fry in a hot pan until golden and crispy. 

Once your noodles have cooked, drain them well and then toss in the dressing.

Divide the noodles between 4 bowls. Top with veggies, coriander, tofu and peanuts. Serve immediately, ENJOY.  

 

Georgia Clarke-Edwards