Thai Pasta Salad (Vegan)

Great on its own or as an accompaniment to barbecued or grilled food

Ingredients:
  • 300g pasta
  • 1 tablespoon oil
  • 1 tablespoon Red Curry Paste
  • 1 teaspoon ginger paste
  • 1 large carrot, shredded
  • 50g mushroom, shredded
  • 200ml coconut milk
  • 100ml water
  • 2 tablespoon soy sauce
  • Fresh coriander leaves, chopped
  • 2 teaspoon sesame oil
  • 100g bean sprouts (optional)

Directions:
  1.  Boil pasta, drain and allow to cool
  2.  Heat oil in a pan and add the curry paste and garlic and cook until fragrant.
  3.  Add carrot and cook for 1 minute then add the mushrooms and stir through briskly then add the coconut milk, soy sauce and water and leave to simmer for 3 minutes.
  4. Stir through pasta, coriander, sesame oil and bean shoots and serve or keep in a refrigerator until needed. 
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