Coconut Almond Sautee

One of my biggest goals for 2011 is healthier eating. Upping my veggie intake and making sure I am eating a  wide variety of foods. One thing I miss is being able to eat at a local Thai inspired restaurant, Noodle Box. My favorite was the Spicy Thai Peanut box with Tofu. When I found out it had fish sauce in it I was crushed, but luckily I came up with my own version which is also okay for anyone following the Anti Candida Diet.

Coconut Almond Sautee

  • 1 cup brocolli florets
  • 1/4 white onion, chopped
  • 2 carrots, peeled and sliced
  • 1/4 yam, peeled and diced
  • 2 cloves garlic, minced
  • 2 tsps minced ginger
  • 1 can coconut milk
  • 1/3 cup chunky almond butter
  • 1/2 tsp turmeric
  • 1/4 tsp garlic salt
  • 1/4 tsp cayenne
  • 1 tsp sesame oil
  • 2 tsps olive oil
  • 1 tbsp Braggs liquid aminos
  • 2 tsps lemon or lime juice
  • thin ribbon rice noodles

In a shallow dish, soak rice noodles in hot tap water for 25-30 minutes. While the noodles are soaking, heat the sesame & olive oil over medium heat. Stir in the carrots, onions & yams. Cover and cook until tender, approx 5-10 minutes. Add in the brocolli, ginger & garlic, cover and cook for an additional 5 minutes. Add in the coconut milk, almond butter, spices, Braggs & lemon or lime juice. Stir together, add rice noodles and simmer on medium high heat for 5 minutes.

I was really pleased with how this turned out. I will definitely be making future variations!


5 thoughts on “Coconut Almond Sautee

  1. Oh yeah! I miss Thai take away but I can't help thinking that it might be non-vegan :/Your dish looks so much better and healthier too! I might try it minus the braggs.

  2. I used to LOVE the Noodle Box. I miss Thai green curries the most since going vegan, I really need to try an authentic replication minus gross fish sauce. This recipe sounds delish, too.

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