Serves 6 to 8
1 (16-ounce) package uncooked pad thai (rice) noodles
2 Tablespoons oil
3 (16-ounce) bags frozen vegetables (I used 2 bags broccoli stir-fry and 1 bag sliced summer squash, but other combinations could be used)*
1 (4-ounce) jar Thai Kitchen Red Curry Paste (I actually used 1 jar plus about 1 Tablespoon from another jar AND a Tablespoon of Patak’s Mild Curry Paste concentrate with cilantro and cumin)
2 (13.5-ounce) cans coconut milk
3 cups water
Splash of soy sauce or Bragg Liquid Aminos (gluten-free choice)
Salt to taste (I used 1 to 1 1/2 teaspoons)
1/3 cup finely chopped fresh cilantro
Chopped peanuts (select gluten-free, if necessary)
Bring a large saucepan of water to a rolling boil. Holding the uncooked noodles in small bundles, break into thirds, then add to the boiling water.
Cook and drain according to package directions.
Meanwhile, in another large saucepan, sauté the vegetables in the oil over medium-high heat until tender-crisp. Stir in the curry paste(s).
Add the coconut milk and water, then bring to a boil over medium-high heat; reduce the heat to medium-low and cook gently for 10 to 15 minutes. (Drained noodles may be added when ready).
Season with a splash of soy sauce (or Bragg Liquid Aminos) and salt to taste.
Stir in the cilantro just before serving.
Garnish soup with additional fresh cilantro sprigs and chopped peanuts, if desired
Adapted by LuAnn from Amuse Your Bouche blog by “Becca”. Photo from blog - note that the blogger used different vegetables.