Thai Coconut Peanut Stir Fry

Ingredients

Sauce

2 tablespoons rice vinegar

4 tablespoons coconut aminos

1 tablespoon soy sauce

1 tablespoon grated ginger

2-4 splashes fish sauce

1 teaspoon sesame oil

1/3 cup peanut butter

1/2 cup coconut milk

Fixings

1 cup grated, carrots

1 red bell pepper, sliced

1 yellow pepper, sliced

3 green onions, chopped

1 garlic clove, crushed

Pinch of salt

1lb ground chicken

1 package rice vermicelli noodles

¼ cup crushed peanuts *optional*

 

METHOD

1. Using a pyrex dish, combine and whisk together all the ingredients listed for the sauce. Set aside

2. Using a wok (can also use skillet), cook ground chicken on medium heat for 5-7 minutes, or until fully cooked. Remember to break it up using a wooden spoon and season with salt and pepper. You can even add in some extra ginger and garlic if you like.

3. Once cooked, remove chicken from wok and pour into a bowl. Set aside.

4. Using the same skillet, sauté green onions, garlic, peppers and carrots. Cook for about 5 minutes until softened. Add cooked chicken and ½ the prepared sauce. Heat until warmed through.

5. Cook vermicelli noodles according to package instructions.

6. Add noodles to wok with the remaining sauce and toss to coat on a low heat. Dish and enjoy!

**Recipe Notes**

  • Sub tofu if you want to make vegan

  • If you don’t want you noodles to stick, rinse them in cold water immediately after you cook them.

  • I like to soften my vegetables by pouring a little water or stock into the pan and covering it with a lid.

Bowls, Mains, Vegan and VegetarianSamantha Stojkovich