Thai Inspired Noodles with Peanut Sauce
Thai Inspired Noodles with Peanut Sauce might be just the Asian recipe you are searching for. For 90 cents per serving, you get a side dish that serves 6. One serving contains 179 calories, 11g of protein, and 12g of fat. This recipe from Picky Eater Blog has 172 fans. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you have sesame seeds, red bell pepper, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is spectacular. Similar recipes include Thai-Inspired Loaded Baked Potatoes with Homemade Peanut Sauce, Thai Peanut Sauce Noodles, and Thai Noodles with Peanut Sauce.
Servings: 6
Ingredients:
1 package frozen Broccoli florets (10oz pack)
1/3 cup of crunchy peanut butter (you can substitute the Satay Peanut Sauce in the photo above if you're not a strict vegetarian and if you don't want to make the peanut sauce from scratch!)
3 cloves garlic
1/3 cup green onions, diced
Light Coconut milk (enough to thin out the peanut butter – I used about 3 Tbsp)
A pinch of crushed red pepper, to taste
1 red pepper, diced
1 Tbsp sesame seeds, plus more to garnish
Soy Sauce (enough to thin out the peanut butter – if you need to make this gluten free, you can use Little Soya Soy Sauce)
Thai red curry paste to taste
Half a block of Firm Tofu (from a 16oz pack)
Equipment:
frying pan
Cooking instruction summary:
Dice the red pepper, green onion and tofu into bite sized chunksHeat a large pan over medium heat. Spray the olive oil cooking spray to coat the pan, and toss the tofu in. Lightly fry the tofu until it’s slightly browned, and then add the red pepper, green onion and garlic.Cook your whole wheat spaghetti according to package directions.While the spaghetti is cooking, add the frozen broccoli, soy sauce, peanut butter, coconut milk, thai red curry paste, (or – eliminate the coconut milk & thai red curry paste and use the satay peanut sauce) to the tofu mixture. Once the spaghetti is done, transfer the noodles to the veggie mixture and stir to combine. Sprinkle the sesame seeds and stir them in as well. Quick tip: Make sure your peanut butter is at room temperature, so it easily combines with the rest of the ingredients! Otherwise you’ll be waiting for it to heat through for a while.Add the crushed red pepper to taste and heat through. Add soy sauce or salt to taste (if needed – mine didn’t need any more).
Step by step:
1. Dice the red pepper, green onion and tofu into bite sized chunks
2. Heat a large pan over medium heat. Spray the olive oil cooking spray to coat the pan, and toss the tofu in. Lightly fry the tofu until it’s slightly browned, and then add the red pepper, green onion and garlic.Cook your whole wheat spaghetti according to package directions.While the spaghetti is cooking, add the frozen broccoli, soy sauce, peanut butter, coconut milk, thai red curry paste, (or – eliminate the coconut milk & thai red curry paste and use the satay peanut sauce) to the tofu mixture. Once the spaghetti is done, transfer the noodles to the veggie mixture and stir to combine. Sprinkle the sesame seeds and stir them in as well. Quick tip: Make sure your peanut butter is at room temperature, so it easily combines with the rest of the ingredients! Otherwise you’ll be waiting for it to heat through for a while.
3. Add the crushed red pepper to taste and heat through.
4. Add soy sauce or salt to taste (if needed – mine didn’t need any more).
Nutrition Information:
covered percent of daily need
