Last week I gave you a list of recipes I had created and asked what you wanted to see next. You, and followers on Instagram, answered wanting Spicy Thai Peanut Noodles. ‘ve always known my readers and followers have good taste! I’m guessing there are lot of other peanut butter and Thai food lovers out there besides myself.
This delicious and easy dinner is perfect for Meatless Monday or any night of the week for a quick meal. Bonus IF you have any leftovers they’re also delicious cold for lunch the next day, or you could warm them up if you’re not a fan of them cold. Made with simple whole food ingredients it’s a filling and flavorful dish.
A very versatile dish I like to use peppers and carrots and we almost always have them on hand, along with everything else in this dish. If there is anything I don’t have on hand or have to run and get it’s limes because A is always using those for her water or drink creations. If we have leftover sprouts or peapods I throw those in as well. In this version I used buckwheat soba noodles. Did you know buckwheat is not wheat and buckwheat noodles and flour is gluten free? Yep, kind of crazy given the name. I used them as they have more protein and are a heartier noodle. If making these last minute I usually use rice noodles as we have those on hand more than buckwheat noodles.
If you aren’t a fan of spicy food or are making this for kids you can add less red pepper flake, only 1/2 teaspoon. If you like more spice you can add more than a teaspoon or serve with sriracha so everyone can add it and adjust to taste. I like to add sriracha or even sweet chili sauce to mine, depending on my mood.
Keeping things short and simple lately like I’m trying to keep life not just my eats as I always feel like I don’t have enough hours in my day to get everything done. Especially this week as I’m in “single mom” mode, S has stuff going on all week with choir and trap, A has a week off from gymnastics so that helps, but both girls still have a couple weeks of school left. Plus I’m trying to get things done before the upcoming holiday weekend.
I cannot believe it’s almost Memorial Day, the unofficial official start to summer! Can’t miss a Meatless Monday and next week I’m brining you a plant-based version of a Minnesota born classic twist on a grilling food, any guesses? Or what one classic picnic or grilled food is your favorite?
Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1/2 c creamy peanut butter
- 1/2 c hot water, or light canned coconut milk for richer texture
- 2 TBSP coconut palm sugar
- 2 TBSP liquid aminos, or soy sauce
- 1 TBSP freshly squeezed lime juice from 1 lime
- 1 clove fresh grated garlic
- 1 tsp fresh grated ginger
- 1/2- 1 tsp crushed red pepper flakes
- 8 oz Soba or rice noodles buckwheat soba noodles
- 1 TBSP toasted sesame oil
- 1 large red pepper, thinly sliced
- 1 c match stick carrots
- 3 green onions, thinly sliced
- 6-8 sprigs fresh cilantro
- 1/4 c chopped peanuts
Ingredients
|
|
- Bring a large pot of water to a boil to cook the noodles.
- In a large skillet heat sesame oil over medium high heat. Add red peppers and sauté for 2-3 minutes.
- Add in carrots and sauté for another minute.
- Turn to medium low heat and stir in garlic and ginger.
- Stir in peanut butter, coconut palm sugar, and liquid aminos.
- Next stir in water or coconut milk, lime juice, and red pepper flakes and reduce to a low.
- Drop noodles in water and cook according to package instructions.
- Drain noodles and rinse with cool water.
- Turn peanut sauce up to medium and add drained noodles. Gentle toss to mix and once noodles are warm divide mixture between bowls.
- Top with onions, cilantro, and peanuts.
- Enjoy!
Serve with optional Sweet Chili Sauce or Sriracha.
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Debbie
Yay! I’m so glad you went with the Thai noodles. That’s what I voted for! And they do look delicious! Thanks for hosting.
Deborah Brooks
Spicy peanut noodles are one of my go to summer salads as well. The spicier the better for me!