3 Tbls. palm sugar (I used this brand) could also use regular sugar or brown sugar
1–2 tsp. Sambal Oelek (or other Thai chili sauce of choice)
2 Tbls. fish sauce (vegan if preferred)
2 Tbls. soy sauce
For the Bowls:
4 oz. rice noodles (I used extra Pad Thai noodles I had)
Cut up vegetables of your choice – I used colorful peppers, green beans and baby corn
Shredded purple cabbage
handful of basil or cilantro, chopped
Prepare noodles according to package directions, set aside.
Prepare Vegetables: Heat wok, add a little coconut oil and stir-fry peppers and green beans (or vegetables of your choosing) until tender. Remove vegetables and set aside.
Make the sauce: Add a little bit more coconut oil to wok. Stir-fry shallots until shallots are softened. Add Panang curry paste and ginger paste and stir fry another minute. Add coconut milk, palm sugar, chili paste, fish sauce and soy sauce. Simmer 10-15 minutes until thickened slightly.
Add baby corn, stir-fried vegetables and noodles to sauce in wok. Toss to combine.
Top each serving with some shredded purple cabbage, sesame seeds, squeeze of lime and chopped basil.
This recipe is flexible… add whatever vegetables you like. Makes about 4 servings depending on how big your bowls are!