Thai Peanut Noodle Pasta

Name: Thai Peanut Noodle Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: ¾ cup natural peanut butter (170 g); ½ cup water (120 g); ¼ cup low sodium soy sauce (or tamari for gluten free) (64 g); 3 tbsp fresh lime juice (about 1½ limes) (45 g); 3 tbsp agave or brown sugar (45 g); 3 cloves garlic, minced (15 g); 1 tsp grated fresh ginger (2.5 g); 1 tsp Sriracha hot sauce (5 g); 12 oz spaghetti or whole wheat spaghetti (or rice noodles) (340 g); 3 cups finely shredded red cabbage (270 g); 1½ cups shredded carrots (192 g); 1 cup shelled edamame (145 g); 1 red bell pepper, seeded and thinly sliced (150 g); ½ cup chopped cucumber (60 g); 4 green onions, chopped (60 g); ⅓ cup chopped cilantro (5.3 g); ⅓ cup chopped peanuts (80 g); 1 lime, cut into wedges (67 g)

Noodles in peanut lime sauce with cabbage and herbs.

Serves 6Total 30 min

Scale

Method

Step 1 done
Make the peanut sauce. In a medium bowl, whisk together the peanut , , soy sauce, juice, , , , and until smooth. Thin with an extra splash of water if needed to reach a pourable consistency. Set aside.
Step 2 done
Cook the noodles according to package instructions until just tender, then drain. Rinse briefly under cold to cool and stop the cooking, and let drain thoroughly.
Step 3 done
While the noodles cook, prep the vegetables. Finely shred the red , shred the , thinly slice the bell , chop the and , and chop the and .
Step 4 done
In a large bowl, combine the cooled noodles with the , , , bell , , and . Pour in the peanut and toss until everything is evenly coated.
Step 5 done
Serve topped with and chopped , with wedges alongside. Add extra to taste. For meal prep, keep the sauce separate and toss just before eating, refrigerated up to 4 to 5 days.

Nutrition

Variations

For more protein, coat 14 oz cubed extra firm tofu in 2 tbsp soy sauce and 1 tbsp cornstarch, crisp it in 2 tbsp oil, and fold it in at the end.
For more vegetables, blanch 2 cups snap peas and 1½ cups broccoli with the noodles, then add a yellow pepper and a cup each of purple cabbage and spinach.

Notes

Consolidated from two peanut noodle dishes into one self-contained recipe. Folded the peanut lime dressing (with fresh ginger) into the main peanut sauce and added shredded red cabbage from the cold peanut noodle salad for extra crunch. Bumped noodles to 12 oz and serves to 6 to reflect the combined volume. The rinse-and-cool noodle step makes this work equally well warm or as a chilled, make-ahead salad.

Adapted from noracooks.com.

Thai Peanut Noodle Pasta

Ingredients

Peanut Lime Sauce

Noodles + Veggies

To Finish

Method

Nutrition

Variations

Notes