Hoshay Sizzle

1. Heat up the oil, add plant-based mushroom meatballs and cook until browned and fully cooked.
2. Drop the noodles into the boiling water, drain aside after cook.
3. Add a little extra oil on wok, then add lemongrass, galangal, lime leaves, chilies and shallots. Saute over medium heat for about 1 minute.
4. Deglaze with a splash of water, then add fish sauce and palm sugar or chili paste. Stir briefly to dissolve the sugar.
5. Turn heat to high, then add plant-based mushroom meatballs and toss briefly.
6. Add the cooked plant-based mushroom meatballs back in the pan along with tomatoes and toss just to mix then turn off the heat.
7. Add lime juice and parsley, and stir to mix.
8. Serve with noodles, enjoy!

1.Vegan

2.With Shiitake Mushroom

3.With Coconut Oil

Thailand Series