Ingredients
- 200 g dried rice (pad thai) noodles.
- 1/4 cup laksa paste (see note).
- 400 ml can of coconut milk.
- 1 1/2 cup vegetable stock.
- 1 small (100g) carrot, cut into 1 cm thick rounds.
- 50 g snow peas, trimmed, thinly sliced.
- 1/2 punnet cherry tomatoes, halved.
- 1 small (250g) head of broccoli, cut into florets.
- 1/2 cup bean sprouts, optional, to serve.
- 1/2 cup coriander leaves, to serve.
Directions
- 1. Cook noodles according to packet directions. Drain and set aside.
2. Heat a medium saucepan over medium-high heat. Add laksa paste. Cook for 2 minutes or until fragrant. Add coconut milk and stock. Bring to boil. Add carrot, reduce heat and simmer for 5 minutes until carrot is just tender.
3. Add snow peas, tomatoes and broccoli. Reduce heat to low. Simmer for 2-3 minutes or until broccoli is just tender.
4. Divide noodles between a bowl and a lunch box and pour laksa mixture between them for dinner tonight and lunch tomorrow.
5. Serve each sprinkled with 1/4 cup bean sprouts and coriander leaves.
Note
Note: Look at the sugar content of your laksa paste. If you can find one with no sugar, great. If it does contain sugar try and keep it under 4g/100g.
Paleo option: Substitute rice noodles for Konjac noodles or 1 large (200g) zucchini, sliced into noodles.
Miss Thai food now that you've quit sugar? Try out this fructose-friendly laksa, filled with veggies and sans the sweet stuff!
Ingredients
- 200 g dried rice (pad thai) noodles.
- 1/4 cup laksa paste (see note).
- 400 ml can of coconut milk.
- 1 1/2 cup vegetable stock.
- 1 small (100g) carrot, cut into 1 cm thick rounds.
- 50 g snow peas, trimmed, thinly sliced.
- 1/2 punnet cherry tomatoes, halved.
- 1 small (250g) head of broccoli, cut into florets.
- 1/2 cup bean sprouts, optional, to serve.
- 1/2 cup coriander leaves, to serve.
Directions
- 1. Cook noodles according to packet directions. Drain and set aside.
2. Heat a medium saucepan over medium-high heat. Add laksa paste. Cook for 2 minutes or until fragrant. Add coconut milk and stock. Bring to boil. Add carrot, reduce heat and simmer for 5 minutes until carrot is just tender.
3. Add snow peas, tomatoes and broccoli. Reduce heat to low. Simmer for 2-3 minutes or until broccoli is just tender.
4. Divide noodles between a bowl and a lunch box and pour laksa mixture between them for dinner tonight and lunch tomorrow.
5. Serve each sprinkled with 1/4 cup bean sprouts and coriander leaves.
Note
Note: Look at the sugar content of your laksa paste. If you can find one with no sugar, great. If it does contain sugar try and keep it under 4g/100g.
Paleo option: Substitute rice noodles for Konjac noodles or 1 large (200g) zucchini, sliced into noodles.