Sunday, April 14, 2013

Spicy Thai Peanut Noodles



This morning I woke up and immediately made brunch. I made tofu scramble and vegan berry pancakes for me. I made scrambled eggs with pancakes for my fiance. I don't make separate dishes for us too often...this is a rare occurrence.
Anyways, I wasn't hungry again all day until I became ravenous when I was at Target in the 6 o'clock hour. Today, I was craving Thai...specifically peanut sauce. I decided to make my own healthier version rather than getting take-out.
Inspired by this recipe.

Ingredients (makes 4 small or 2 large servings)

  • 6 oz of whole wheat linguine
  • 2 Tbsp of spicy sesame oil (or you can use regular sesame oil if you don't like heat)
  • 1/4 cup green onions, ends removed, chopped (about 2-3 onions)
  • 1/2 cup of shredded carrot (about 1 carrot)
  • 1 cup of vegetables of choice such as broccoli, zucchini, water chestnuts, red bell pepper, asparagus, etc.
  • 2-3 garlic cloves
  • 1/4 tsp of dried ginger or 1/2 Tbsp of fresh
  • 1/8 cup of honey or sub agave for strict vegans
  • 1/8 cup of smooth peanut butter
  • 1/8 cup soy sauce or tamari
  • 1 1/2 Tbsp of rice vinegar

Method

  1. Cook pasta according to package directions.
  2. Drain pasta and return to pot. Toss with 1 Tbsp of sesame oil. Set aside.
  3. Heat the other Tbsp of oil in a large skillet over medium heat.
  4. Add garlic and saute 30 sec-1 min until fragrant.
  5. Add onions, carrots, veggies, and ginger. Saute for about 4 additional minutes.
  6. Once vegetables are softened, add honey, peanut butter, soy sauce, and vinegar to skillet. Cook 2 additional minutes.
  7. Add pasta to skillet and toss with sauce and vegetables.
  8. Serve with additional scallions, crushed red pepper, and/or soy sauce to taste. Enjoy!


We ate ours with sauteed asparagus and a side salad. The side salad was made from fresh, hydroponic lettuce from my fiance's garden. He is so talented ;)

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