Recipe for Bangkok Noodles 
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Yield:
6
Ingredients:
Amount Ingredient
1/3 cup vegetable broth
1/4 cup coconut milk
2 tbl soy sauce
1/2 tsp curry powder or to taste
1/4 cup chopped green onions
1/2 tsp freshly ground black pepper
1/2 tsp canola or vegetable oil
2 tsp minced garlic
1 tbl peeled, minced fresh ginger
1 sm hot green chile pepper, minced
(seeding is optional)
4 oz firm tofu, (1 cup)
drained and cut into 1/2-inch cubes
1 cup mung bean sprouts
2 cup fresh spinach leaves
6 oz rice vermicelli
soaked in warm water for 20 minutes and
drained
Spicy Tomatoes, (optional)
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

This noodle dish is a favorite in restaurants and in homes throughout Thailand. Make it one of yours with our flavorful yet light version.

In small bowl, mix together broth, coconut milk, soy sauce, curry powder, green onions and black pepper. Set aside.

In a large wok or skillet, heat oil over medium-high heat. Stir-fry garlic, ginger, and chile until fragrant, about 10 seconds. Add tofu and stir-fry for 1 minute. Stir in broth mixture and bring to a simmer. Add 1/2 cup bean sprouts, spinach and noodles. Stir-fry until thoroughly mixed.

Add remaining sprouts. Serve in individual serving bowls or in a large serving bowl. Serve with Spicy Tomatoes on the side if desired.

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