I love Asian food. And coconut milk. And peanuts. So why not throw them all together, make a dish out of it and be reminded of exotic places in the middle of Berlin winter?! I gave it a try and I’m quite happy about the result. It’s got a nice texture and will leave you warm and full of memories or dreams about the sun, traveling and foreign destinations.

For 2 hungry people

• 200 g flat rice noodles
• soya or peanut oil for frying
• 1 onion
• 1 carrot
• 0.5 courgette
• 0.5 bell pepper
• 150 g pre-baked tofu (from the Asian supermarket – or just use normal tofu)
• 1-2 cloves of garlic
• 1 spring onion
• 2 tbsp tamari or soy sauce
• 1 tbsp red curry paste
• 1 tsp ground coriander seeds
• 1 can coconut milk (400 ml)
• 2 tbsp all-natural peanut butter
• 1 tbsp rice vinegar
• 5-8 leaves of thai basil
• fresh lemon, coriander, chili flakes, roasted onions & unsalted peanuts

Prepare the noodles according to package instructions (most of them only have to be soaked, not cooked) and set aside.

Heat some oil in a big pan or wok. Cut up the carrot and the onion and start frying them. While the veggies soften, cut the courgette, bell pepper and pre-baked tofu in cubes and add it to the pan.

Press the garlic through a garlic press (or cut finely), chop the spring onion and add to the mix. Pour the tamari over the veggies. Put curry paste and coriander seeds on a ‘free spot’ of the pan and roast it for a minute or two. Now add the coconut milk and peanut butter and stir thoroughly.

Switch off the heat, add rice vinegar and chopped up thai basil, and mix well with the noodles. Make sure everything’s heated up, but don’t bring to boil. Serve in bowls and garnish with lemon juice, fresh coriander, chili, roasted onions and peanuts to taste. Bon app!

/Thanks for reading! If you like my stuff (or have some improvements ; )), feel free to like, share and/or leave a comment here. Every comment makes me happy!