Creamy Thai-Pasta
Gang/Type: Main Dish
Ergibt/Yield: 2 Servings
  • 200 g (7 oz) wheat noodles
  • 2 spring onions
  • 250 g (8.8 oz) pointed cabbage
  • 2 carrots
  • 1 thumbnail-sized piece of ginger
  • 1 clove garlic
  • 2 tbsp sesame oil
  • 200 ml (3/4 cup plus 1 tbsp) coconut milk
  • 100 ml (1/3 cup plus 1 tbsp) water
  • 2 tbsp peanut butter
  • 1 tsp sambal oelek
  • 1 tbsp lemon juice
  • salt
  • cilantro - to taste
  1. Cook the noodles until firm to the bite, drain and set aside.
  2. While the noodles are cooking slice the spring onions into strips, finely slice the cabbage and julienne the carrots. Grate or finely chop the ginger and garlic.
  3. Heat the oil in a big pan and sautè the onions in it. Add the carrots and sauté for 2 minutes. Then add cabbage, garlic and ginger and also fry for 2 minutes.
  4. Deglaze with the coconut milk and water and stir in the peanut butter. Season with sambal oelek, lemon juice and salt, let simmer for 3 minutes and then fold in the noodles.
  5. Arrange on two plates and garnish with cilantro if you like.
I grated the ginger and garlic with my ceramic grater.
Recipe by Blueberry Vegan at