Ingredients
- 2 packages shirataki noodles
- 1/2 tablespoon peanut oil
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1/2 cup carrot thinly sliced
- 1/4 red bell pepper thinly sliced
- 1/4 yellow bell pepper thinly sliced
- 1/2 cup snow peas halved
- 1 cup red cabbage chopped
- 3 tablespoons natural creamy peanut butter
- 3/4 cup coconut milk
- 1 tablespoon + 2 teaspoons reduced-sodium soy sauce
- 1 tablespoon Thai red curry paste
- 1/2 tablespoon coconut sugar
- Juice of 1 small lime
- Fresh cilantro for garnish
- Peanuts roughly chopped, for garnish
Instructions
- Preheat your oven to 350℉.
- Drain and rinse the tofu shirataki noodles. Place them on a paper towel, pat out as much moisture as you can, and gently cut the noodles to make them smaller. This makes serving easier. Set aside.
- Heat the peanut oil on medium-high heat in a medium cast-iron skillet. Add in the garlic and ginger and cook, stirring constantly and until golden brown and fragrant, about 30 seconds. Add in the sliced carrot and cook until lightly brown and they begin to soften, about 3 to 4 minutes.
- Add in the peppers, peas, and cabbage and cook for 2 minutes. Add in the noodles and cook for an additional 2 minutes, or until lightly browned.
- Add the peanut butter, coconut milk, soy sauce, curry paste, coconut sugar, and lime juice into the pan and stir until the peanut butter melts and the everything is well mixed.
- Bring the mixture to a boil, and cook for 3 minutes. Then, reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, and reduces by about half, about 7 to 8 minutes.
- Pat the noodles down with a spatula so that the mixture is very flat and condensed, and place the skillet into the oven. Bake until the top is golden brown and the sauce is bubbly, about 30 to 35 minutes.
- Let cool for 5 to 10 minutes then garnish with cilantro and peanuts (if desired) and enjoy.
