I traveled to Vietnam 3 years ago and absolutely fell in love with the culture and the food. Fast forward 3 years later and my love for all things involving peanut sauce has flourished. I've begun to incorporate Vietnamese flavors with other recipes that I have picked up. Recently, I've become addicted to curry, and my love for Vietnamese food and curry birthed this dish. It's light, low carb, high in protein, and perfect for lunch or dinner (or breakfast, just throw an egg on top). <br /> <br />Photo Note: photo featured without chick peas, coconut milk & red peppers. These are things I've come to love to add!

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