Thai Coconut Curry Noodles with SCD Substitutions

Do you ever watch something that makes you crave certain things? When I was a kid I would watch The Flintstone Kids, there was a certain episode that I could not stand to watch without eating a cookie dough ice cream cone. There's a particular scene where the kids eat ice cream and have a food fight. I guess it just looked so cartoony and delicious, I felt I couldn't go on with out eating some myself. I haven't watched that show in a very long time, I can't even find it online to watch. But that's probably a good thing. Seeing how making cookie dough ice cream while being grain-free and allergic to dairy seems almost impossible. Though I'm sure there will come a day when the urge hits me and I will become inspired, but that day has not come.
I have had a similar experience recently-ish (last Sept). I watched this British comedy series, Red Dwarf, one of the characters, Dave Lister, loves curry and papadums. While we were watching this series I ate more curry than I've ever had in my entire life. I'd never even heard of papadums before I watched the show, and boy are they good! though not SCD :( they are generally made from flour or paste derived from lentils or chickpeas, so possibly there is another kind of SCD legal bean I can use to somehow make my own one day) This recipe that I'm going to share with you was from before I learned I was allergic to corn and before I decided to do SCD, so I'm going to tell you of some substitutions that you can use to make it meet those dietary guidelines. Isn't it crazy how much your diet can change in just a few months...

Thai Coconut Curry Noodles

Broccoli, florets; I use the stem and leaves as well

Red Bell Pepper, sliced

Sprouts

Cilantro

Lime

Thai Coconut Curry Broth, College Inn

Flour, I used Millet

Rice Wine Vinegar

Soy Sauce

Rice Noodles

I usually don't use exact measurements, just whatever I have on hand. 

I started out by making sautéing the red bell pepper and then pushing them aside to make a roux with oil and millet flour (1 part oil to 1 part flour) I think I used 2-3 tbs each.

And then I slowly added the broth until it was the desired thickness. Saucy.

The rice noodles I had just needed to soak in hot water for 8 mins, read your package for cooking instructions.

Add the broccoli to the sauce to cook 5-7 mins, add more broth if the sauce gets too thick. 

You can also add rice wine vinegar and soy sauce, to taste. If you want it spicy you can add  some thai chili sauce or I added some fresh salsa made with tomatos, jalapenos, cilantro, and salt.

Add the noodles to the sauce and combine. Toss in the sprouts, sprinkle with lime and cilantro.

To make this recipe SCD legal I would replace the rice noodles with black bean noodles or zucchini or other squash noodles. The Thai Coconut Curry Broth and Millet Flour with Coconut Milk seasoned with curry powder, garlic, and coriander, you can reduce the coconut milk to make it thick with out adding anything to it, just cook for about 15 mins, or until desired thickness . And I wouldn't use the rice wine vinegar or soy sauce, just salt.

I hope you enjoy that recipe and it's not too confusing! Do you have a silly thing that makes you crave a certain food or dish? I would love to hear about it, if you want to share!