Thai Ginger Coconut Vegetable Toss
Thai cuisine is known for its bold flavors and the use of fresh herbs and spices.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Thai Ginger Coconut Vegetable Toss
Ingredients
Instructions
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Heat coconut oil in a large skillet over medium heat. Add garlic and ginger, and sauté for 1 minute.
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Add red bell pepper, broccoli, carrots, and snow peas. Stir-fry for 5 minutes until vegetables are tender-crisp.
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In a small bowl, whisk together coconut milk, soy sauce, lime juice, Thai basil leaves, salt, and pepper.
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Pour the sauce over the vegetables in the skillet and stir to combine. Cook for an additional 2 minutes.
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Add cashews and cooked rice noodles to the skillet. Toss everything together until well coated and heated through.
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Remove from heat and let the dish rest for 5 minutes before serving.
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Serve the Thai Ginger Coconut Vegetable Toss hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
