Calling all peanut lovers! My Thai spice is unlike any other Thai spice on the market because it contains peanut butter powder. It smells like Thai Peanut Sauce in a seasoning, what's not to love about that?!
This vegan dish is the definition of comfort food. I used chickpea pasta because of the plant based protein content. Feel free to add tofu (to keep it vegan), or shrimp or chicken (for my meat eating friends) for an added protein boost.
Vegan Thai Peanut Ramen
16 oz chickpea pasta
1 tbsp garlic
1/2 tbsp ginger paste
1 tsp fish sauce
4 cup vegetable broth
13.5 oz canned coconut milk
1/2 cup peanut butter
1 lime, juiced
8 oz mushrooms, sliced
4 cups fresh spinach
Nourished Roots Tri-Salt Blend, to taste
Limes, for garnish
Peanuts, for garnish
Cook pasta according to package directions, set aside.
In a large pot over medium high heat, add garlic and ginger paste with a splash of veggie broth so it doesn't stick. Sautee for 1-2 minutes.
Add in fish sauce, veggie broth, coconut milk, peanut butter, lime juice, and the Thai spice. Whisk together until combined. Bring to a gentle boil then reduce to a simmer. Simmer for 5 minutes.
Add in mushrooms and simmer an additional 5 minutes, until mushrooms are tender. Add in spinach and salt to taste, cook 1 additional minute (until spinach is wilted). Remove from heat.
Serve in bowls with pasta. Garnish with limes and peanuts. Enjoy!
I love seeing your kitchen creations! Tag me on IG so I can be your hype woman @kelsmarcelle and @nourishedrootsspiceco!