ingredients
- 2 Tablespoons canola oil
- 1 Pound Vegetables, such as broccoli, peas, or zucchini, sliced as desired
- 4 Grams (about 2) Garlic Cloves, minced
- 1-2 Teaspoons Crushed Red Pepper Flakes
- 2 Cups Vegetable Stock
- 1 13.66 Oz can of Coconut Milk
- 2 Tablespoons Soy Sauce
- 3 Tablespoons Cornstarch, dissolved in ¼ cup water
- 3-6 Grams (1-2 Teaspoons) Kosher Salt, to taste, if using unsalted stock
- 1/3 Cup (about 3 limes) Lime Juice
- 1 Oz (about 1/3 cup) Fresh Basil, Parsley, or Cilantro, chopped
- 1 Pound Pasta, such as Fettuccini or Linguini, or pad thai rice noodles, cooked al dente
deviations & tips
- Fresh lemon juice can be used instead of lime. Just don't use bottled juice!
- In this dish, dried herbs are simply NOT an acceptable substitute.
- Choose a yellow or clear stock for best results.
- Try with fresh pasta!
the method
In sauce pan, heat oil over medium-high heat. Stir fry vegetables and garlic for just about a minute. Blend in vegetable stock, coconut milk, red pepper flakes, and soy sauce. Add salt to taste; the amount of salt you need can vary greatly depending on how much sodium is in your soy sauce and stock.
Increase heat to high. When mixture starts to bubble, stir in cornstarch mixture. Reduce heat to low and cook just a few minutes more until the sauce thickens and the vegetables are just tender.
Remove from heat. Blend in lime juice and fresh herbs. Combine sauce with noodles. Cook gently over low heat, for just a couple minutes, until pasta starts to absorb the sauce. Serve warm.
Cook gently to Incorporate sauce with pasta.
Serve with fresh herbs if desired.