Roasted Veggie Curried Thai Noodle Salad

Roasted veggies and ethic spices in Thai noodles! 

roasted veggie thai noodle salad.JPG

We applied 2018 foodie trends of roasted veggies and ethnic spices to make this hearty noodle salad.

  • Brush broccolini with vindaloo curry dipping oil and place on baking sheet. 
  • Place cauliflower flourets and cremini mushroom quarters into a shallow baking dish and toss with enfuso vindaloo curry dipping oil.
  • Roast veggies at 375 degrees until crispy and fork tender (broccolini about 15-20 mins and other about 20-25 mins)
  • Prepare pad thai noodles per instructions (we used a brown rice version), rinse in cold water, drain.
  • Layer veggies on noodles in a bowl. 
  • Top generously with chopped cashews and more drizzled vindaloo curry dipping oil.
  • Salt and pepper to taste.
  • Optional add a dollop of sour cream or plain yogurt.