Thai Peanut Noodles

 

 

 

The future, the present and the past walked into a bar. Things got a little tense.

That’s just my dad joke way of saying happy December!  How fast has this year flown by, seriously??

I almost want to spend an entire day at the DMV, just to slow time down a bit. Or maybe the airport. Better yet, why not just hop on a treadmill, where time actually stands still?  And am I the only one who thinks “treadmill” is an awful word for a piece of exercise equipment? It’s no accident that “tread” rhymes with “dread”. Think about it: Only on a treadmill can you keep taking steps without moving forward. Did you know that the treadmill was originally used to drive machinery? It’s true. It was used by animals to power small farm machines, for medical research, and even to punish prisoners (Ok, that one actually makes sense. It can feel like a punishment to tread that mill.).

 

 

With Christmas right around the corner, I’ve got some great holiday recipes on deck, so stay tuned! But for now, I want to share with you one of my go-to meals. Because it’s so simple to make, it’s perfect when you’re short on time. Most vegan bloggers have their own version of this recipe in their arsenal, and for good reason.

 

We like it spicy, so I always add extra hot sauce. This time I used carrots, mushrooms and red onions, but you can use any combo of your fave veggies!

It’s easy to customize things to your liking, too; whatever veggies, whichever noodles, however spicy… Plus, it’s just as good cold the next day, if not better. That’s usually what happens here, unless we wind up scarfing down the whole thing in one sitting. Yup, it’s that good! Almost treadmillworthy. Go away, spellcheck.

 My beautiful Mom!!!  Brian and I brought her these noodles and the potstickers with sesame dipping sauce while she continues to recover from her hip replacement. She told me she could definitely go "vaygan" (that's how she pronounces it, like Ronald Reagan) if she could have me cook for her every day. If only, if only!

 

Thai Peanut Noodles

 

Ingredients

*12 oz linguine (or rice noodles, or spaghetti)

* 1 ½ cups thinly slice bell pepper

* 1/3 cup roasted peanuts, chopped

*1/4 cup chopped cilantro

*1/4 cup sliced green onions

For the Sauce:

*1/2 cup creamy peanut butter

*2 Tbsp reduced sodium soy sauce

*1 ½ Tbsp agave nectar or pure maple syrup

*2 Tbsp lime juice

*1 Tbsp sesame oil

*2 tsp Sriracha

¼ cup warm water

 

Instructions

  1. Prepare pasta according to directions on package.
  2. While noodles are cooking, prepare the sauce. Stir together peanut butter, soy sauce, sweetener, lime juice, sesame oil, Sriracha and water until smooth. Add a bit more water to thin the sauce, if needed.
  3. Drain the noodles and return them to the pot. Add bell peppers. Pour in peanut sauce and toss to coat.
  4. Place the noodles in a bowl and top with peanuts, cilantro and green onions. I also like to add a slice of lime as a garnish, which can and should be squeezed over the finished product, just to give it that extra little juuuuushhhh.

Serves 4

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