For today’s vegan bento box lunch, I made what I’m calling (for lack of a better name) Thai Spice Pasta. I’m a big fan of Thai and Vietnamese dishes, so this is one of my go-to meals. And if you saw from my post on Instagram earlier this week, I’ve really been on a spicy food kick this week!
This was my first time trying Tinkyada Vegetable Spirals, and I have to say, I was really happy with the pasta! I’m not a big fan of gluten free pastas, but Tinkyada’s pasta is now my new favorite. When the pasta was ready to drain, I rinsed it with cold water for a few minutes. Then I let it drain for 2 minutes, and put it in a large bowl. I added blanched carrots and celery, cilantro, fried tofu, and pea shoots.
Easy Spicy Thai Almond Butter Sauce
For the dressing I made a quick spicy almond butter sauce by mixing in a small bowl:
2 Tbs almond butter, 2 tsp Thai Red Curry Paste, 1 tsp BRAGG ORGANIC LIQUID COCONUT AMINOS, and about 2/3 cup boiling water. Mix, and adjust the ingredients to your taste.
This bento was made using the Cal Tiffin Stainless Steel OVAL Bento Lunchbox 40 oz and Mirenlife Reusable and Non-stick Silicone Baking Cups, Heart