Thai-Inspired Keto Peanut Red Curry Noodle Bowl
Submitted by Shirley Keyes, Rock Energy Cooperative
Servings 2
Ingredients
- 1 8-ounce package shirataki noodles
- 2 tablespoons unsweetened peanut butter
- 2-3 teaspoons Thai red curry paste
- 2 teaspoons coconut aminos
- 1 teaspoon sesame oil
- 1/4 teaspoon ginger grated
- 1/4 cup bell pepper sliced
- 1/4 cup canned chickpeas
- 1 teaspoon lime juice
- 1 pinch red pepper flakes optional
- Chopped peanuts optional
Instructions
- Drain and rinse the noodles thoroughly. Place the noodles in a frying pan on medium-low heat and cook for a few minutes, until the noodles are mostly dry.
- Add the peanut butter, curry paste, coconut aminos, sesame oil, grated ginger and bell peppers to the pan and stir until a sauce forms and everything is evenly coated. Cook for about 3-5 minutes more, until the peppers soften and everything is heated through.
- Remove from the heat, transfer to a bowl, top with chickpeas and garnish with red pepper flakes, chopped peanuts and additional lime juice.
