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Ingredients
US|METRIC
4 SERVINGS
- 6 whole red chili (dried thai chilies, soaked in boiling water for 10 minutes)
- 5 garlic (cloves)
- 3 inches ginger (peeled)
- 1 lime (zest and juice)
- 8 cashew (nuts, raw)
- 1 red chili (Thai, 1-2 fresh, or I used one red fresno chili)
- 1 Tbsp. sambal chili paste
- 2 Tbsp. olive oil (or canola oil, use per preference)
- 2 onions (Shallot, coarse chopped)
- 1 cup coconut milk
- 1 zucchini (**thin sliced)
- 2 tsp. sugar (adjust per taste)
- 1/2 tsp. salt (adjust per taste)
- 1/4 lb. tofu (thin sliced, mild firm tofu, drain and pat dry)
- 2 cups vegetable stock
- 3 Tbsp. lime (juice, adjust per taste)
- 1/2 lb. rice noodles (cooked)
- 1/2 cucumber (thin sliced, for serving)
- cilantro (fresh leaves, chopped)
- lime (cut into wedges)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol0mg0% |
Sodium860mg36% |
Potassium590mg17% |
Protein7g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber6g24% |
Sugars12g |
Vitamin A20% |
Vitamin C60% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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