Quick Yummy Thai Vegetarian Noodle Bowl
- 12 cup cooked spaghetti, whole wheat
- 23 cup peas, frozen
- 14 cup carrot, sliced diagonally
- 14 cup celery, thinly sliced
- 14 cup mushroom, sliced
- 1 garlic clove, small minced
- 1 green onion, thinly sliced
- 1 tablespoon plain fat-free yogurt
- 1 teaspoon peanut butter
- 18 teaspoon fish sauce
- 12 tablespoon coconut, shredded
- 14 teaspoon Sweet 'n Low (to taste)
- 1 teaspoon red pepper flakes (start with less, work up to desired heat)
- water
- Cook noodles according to package directions, if you have none precooked.
- Prep veggies.
- Heat pan medium high.
- Use cooking spray.
- Saute carrot for a minute.
- Add celery, peas and garlic; give a minute.
- Add shrooms and onion.
- Once veggies are to desired doneness, transfer to a bowl.
- Add to veggies.
- At some point before or during cooking veggies put together the sauce: Peanut butter, yogurt, coconut, fish sauce, sweet n low and pepper flakes to taste.
- I added a little boiling water (1/2 tablespoon?)
- to make it more of a honey consistency.
- Add to your desired consistency.
- Mix all and enjoy.
peas, carrot, celery, mushroom, garlic, green onion, yogurt, peanut butter, fish sauce, coconut, n, red pepper, water
Taken from www.food.com/recipe/quick-yummy-thai-vegetarian-noodle-bowl-365967 (may not work)