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Thai Style Coconut Noodles

  • 1  lb  whole wheat noodles
  • 1/4  cup  olive oil
  • 1  small yellow onion, minced
  • 1/2  cup  celery, finely sliced
  • 1/2  cup  diced carrots
  • 1/2  cup  fresh chopped basil
  • 2  tablespoon  Frontier Thai Seasoning
  • 1  cup  coconut milk
  • 1  tablespoon  arrowroot
  • 2  teaspoon  sea salt
Cook noodles in a large soup pot with 2 quarts of water for about 7 minutes, or until slightly firm. Drain and set aside.

While noodles are cooking, heat oil in a medium skillet and saute onion, celery, carrots and basil until carrots are tender.

In a small mixing bowl, combine Thai seasoning with coconut milk, arrowroot and salt (if desired), and stir well to mix. Slowly add coconut mixture to vegetables and cook over low heat until mixture begins to thicken. Stir in noodles and heat thoroughly on low heat until flavors are blended. (Be careful not to overcook--high heat destroys the delicate taste of the coconut milk.)

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