Vegetarian Thai Spicy Peanut Stir-Fry
If you follow me on Instagram, you may have seen that my list of intentions for October includes incorporating two vegetarian or vegan meals each week. I was inspired to recreate this delicious dish that my friend made for me when I was visiting her in Portland, because it was just that good!
In a large saucepan, heat:
2-3 tbsp of extra virgin olive oil
1/4 of a chopped cooking onion
1 tbsp of Thai Kitchen Curry Paste (or hot sauce of choice)
Once onions have softened, add:
1 can of full fat coconut milk
1/2 cup of water
1 package of broccoli slaw
2 cups of chopped kale
1/4 of a head of chopped purple cabbage
2-3 cups of fresh spinach
Cover saucepan with a lid and let simmer for 4-5 mins. Next, add in:
5-6 tbsp of natural peanut butter
1/4 cup of low sodium soy sauce (or coconut aminos)
2 tbsp of hot sauce of choice
Let everything simmer for another 2-3 mins. While stir fry is cooking, cook vermicelli rice noodles in a separate pot of boiling water, to add in later (I used half of a large package - they only took 3-4 minutes to cook). Once done, drain and rinse with cold water, and set aside.
The last step to this stir fry is adding in eggs - I cracked 4 large free run eggs directly into the saucepan, and then stirred everything around until mixed well. Add in vermicelli rice noodles, and then let cook for another 4-5 minutes on medium heat. Note - feel free to add more water to dish at any time while cooking, as well as more hot sauce, spices, etc.
Once everything is cooked and to your liking (I highly encourage taste tests along the way), serve and enjoy!