Looking at the recipe ingredients, you may find them quite odd. But fear not! I promise it’s so good. Mixing and matching flavors is what creativity is all about. This was more Thai inspired because of the noodles, coconut milk and curry. But to add substance I had to take this a bit further. This is seriously one of my favorite recipes. And it’s so easy to make! Hope you enjoy…
- 1 8oz packet of Pho noodles
- 2 tsp coconut oil (olive oil)
- 2 garlic cloves, minced
- 2 scallions, white & green parts, chopped
- 2 celery stalks, chopped (about 2 cups)
- ½ red pepper, sliced into strips
- ½ cup sundried tomatoes, sliced
- 1 heaping tbsp mint leaves, minced
- 1 cup coconut milk
- 2 tsp curry powder
- ¼ tsp salt (or to taste)
- ¼ walnuts, optional
TIP: Don’t have mint? Replace with Cilantro or Parsley.
NOTE: If you can’t find Pho Noodles just use a Pad Thai Noodle, a Rice Noodle, or anything you have on hand.
- Cook the noodle according to the package instructions. Set aside.
- In a large pan heat the oil and garlic on medium heat until golden (but not burnt). Now add the scallion white part only and red pepper. Mix then add the celery, sundried tomato and mint leaves. Sauté for 10 minutes.
- Lower the heat and add the coconut milk, curry powder and salt.
- After at least 5 minute, turn off heat and add the noodles.
- Upon serving add the green scallions and walnuts.