30 Minute Thai Peanut Noodles (Vegan!)
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ pound pasta, I used organic whole wheat spaghetti, can sub any type you prefer
  • 1 tablespoon coconut or olive oil
  • 6 cups chopped vegetables, any (brocoli, carrots, celery, onions, mushrooms, kale, peas, zuchhini...)
  • ¼ cup all natural peanut butter or almond butter
  • 1½ teaspoons freshly ground ginger
  • 1 clove of garlic
  • 2 tablespoons honey, or sub agave for vegan
  • ½ teaspoon red chilli flakes
  • 2 tablespoons soy sauce, or sub Tamari sauce for gluten free
  • ½ cup water
  • chopped cilantro, optional for garnish
  • sesame seeds, optional for garnish
Instructions
  1. Bring a large pot of salted water to boil for your pasta.
  2. In a large sauce pan, heat oil over medium heat.
  3. Chop vegetables, hardest vegetables first, and add to sauce pan as you chop. (i.e., I used carrots, celery, mushrooms, broccoli, and kale, and added them to the pan in that order so the carrots would cook the longest and the kale would cook the least)
  4. Cook vegetables, covered, stirring occasionally
  5. Once water is boiling, add pasta and cook according to package instructions
  6. While vegetables and pasta are cooking, combine the peanut butter, ginger, garlic, honey, chilli flakes, soy sauce, and water in a medium sized bowl. Wisk together until well incorporated, and set aside. The sauce will seem watery but once mixed with the heat of the pasta it will become creamy.
  7. Once pasta is done, Drain and return to pot.
  8. Pour sauce mix over pasta and mix together until all noodles are covered.
  9. Add the vegetables, toss together, and serve.
  10. Garnish with fresh chopped cilantro and sesame seeds, if desired.
Recipe by Insightful Bite at https://www.insightfulbite.com/30-minute-thai-peanut-noodles-vegan/