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 thai red curry paste (or why not try Cape Curry Red Curry Paste?)
- 1 teaspoon ginger paste
- 1 large carrot, shredded
- 50g mushroom, shredded
- 200ml Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
- 100ml water
- 2 tablespoon soy sauce
- Fresh coriander leaves, chopped
- 2 teaspoon sesame oil
- 100g bean sprouts (optional)
Directions:
- Boil pasta, drain and allow to cool
- Heat oil in a pan and add the curry paste and garlic and cook until fragrant.
- 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.
- Stir through pasta, coriander, sesame oil and bean shoots and serve or keep in a refrigerator until needed.