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Thai Peanut Butter Veggie Stir Fry And Angel Hair Miracle Noodles |  Vegetable Day

Note: This recipe fulfills all your veggies for one veggie day, so you may want to split the recipe in half and spread it over the course of two veggie days.

  • 1 package - 7oz Angel Hair Miracle Noodles
  • 3 Tablespoons Bragg Liquid Aminos
  • 1/2 teaspoon ground ginger
  • 1 Tablespoons fresh ginger
  • vegetable cooking spray
  • 1 red bell pepper, sliced into 1/2 inch strips (approximately 8 oz.)
  • 1 green hot pepper, sliced into 1/2 inch strips (approximately 1 oz.)
  • 1/3 cup Walden Farms peanut butter
  • 6 Tablespoons Walden Farms pancake syrup
  • 1 Tablespoons water
  • 6 garlic cloves, minced
  • 5-6 teaspoons red curry or green curry paste
  • 1/3 cup coarsely chopped cilantro (add more if you love cilantro)
  • 3 scallions, thinly sliced (both green and white parts; approximately 3 oz)
  • 5 oz. of baby bok choy (approximately 1 baby bok choy; just use the white part)
  • 5 oz. of asparagus (cut the ends off about 1/4 inch to discard and then cut the asparagus spears in thirds)
  • red pepper flakes (optional if you like spicy food)
  • heat the cooking spray in a skillet or wok (preferred) over medium heat and sauté the asparagus for 5 minutes
  • add red bell pepper and green hot pepper strips and baby bok choy, and sauté for about 5-8 more minutes
  • set aside
  • in a medium bowl, whisk together the 3 tablespoons of Bragg Liquid Aminos with the peanut butter, pancake syrup, water, garlic, fresh ginger, ground ginger, and curry paste
  • set aside
  • cook the noodles until they no longer have a rubbery consistency
  • rinse and drain the noodles, transfer to the skillet (or wok), and toss over a low heat, for about 5-8 more minutes, with the peanut sauce, cilantro, scallions, red pepper flakes (if you like spicy) and vegetables
  • then serve
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