I had all different vegetables in my produce drawer and I was lost as to what should my meatless Monday night dinner be? Summer can be such an exciting time in the kitchen, without spending too much of it laboring over the stove.
Green and red peppers, Zucchini, green beans,Tofu and scallions. I had everything but no new ideas! I definitely did NOT want to do another stir fry. My pantry had flat rice noodles and coconut milk. I decided use my green curry paste and noodles together instead of the same boring Thai vegetable curry with rice. And the end product was much tastier than takeout thai food. Of course, you can use what ever fresh vegetables you have available, it’s a pretty forgiving dish. I dressed the finished noodles with halved cherry tomatoes, cilantro and scallions.
Soak the rice noodles in boiled hot water for 8-10 minutes, according to package instructions.
Drain the noodles and soak in cold water until ready to use. Make sure they are Al dente not fully cooked.
Mix fish sauce, Worchestershire sauce, chili sauce and rice vinegar/ lemon juice in a bowl together.
Heat a wide mouth pan and add 1 Tbsp coconut oil. Sauté the green curry paste until fragrance releases. Add all the coconut milk to this, to make a curry consistency.
Add the fish sauce mix to this curry, once well blended, add peppers, Zucchini, onions, Tofu etc. to this curry and cook for another minute or so. Turn the heat off, so the vegetables stay crunchy.
Keep it covered with a lid until ready to use.
Just 5-10 minutes before you are ready to eat/serve, add completely drained rice noodles to the hot green vegetable curry and cook for another couple minutes until thickened.
Add Napa cabbage to this mixture. Don't let the noodles be completely dry, turn the stove off while still wet and saucy.
Add scallions, cilantro and tomatoes to the top and serve.