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
Bring a large pot of salted water to boil for your pasta.
In a large sauce pan, heat oil over medium heat.
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)
Cook vegetables, covered, stirring occasionally
Once water is boiling, add pasta and cook according to package instructions
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.
Once pasta is done, Drain and return to pot.
Pour sauce mix over pasta and mix together until all noodles are covered.
Add the vegetables, toss together, and serve.
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/