Wednesday, April 9, 2014

Thai Spicy Peanut Noodles

This Thai inspired noodle dish coats linguini noodles with a spicy peanut sauce made with creamy peanut butter, vegetable broth, soy sauce, Sriracha and red pepper flakes. Ginger, garlic, mushrooms, carrots and cherry tomatoes are added to the dish to make it a stand alone vegetarian dish.  A quick and easy delicious recipe that can be done in less than 30 minutes.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes


1/2 Cup Creamy Peanut Butter
1/2 Cup Vegetable Broth
1 Tablespoons Low Sodium Soy Sauce
2 Teaspoons Sriracha
2 Teaspoons Red Pepper Flakes
1/4 Teaspoon Salt
9 oz. Fresh Linguini Noodles or Dried Linguini
2 Tablespoons Peanut Oil or Sesame Oil
1 Inch Ginger minced
2 Garlic Cloves minced
1 Carrot cut into matchsticks
6 Crimini Mushrooms thinly sliced
6 Cherry Tomatoes quartered
2 Green Onions julienned

In a medium bowl whisk the peanut butter, vegetable broth, soy sauce, Sriracha, red pepper flakes and salt until well combined.  Set aside.

In a large sauce pan boil the fresh linguini (usually 3 minutes)  or dried linguini (usually 10-12 minutes) according to package instructions or until the noodles are al dente. Set aside.

Place a large skillet or wok over high heat.  Add the peanut oil or sesame oil to the pan. When the oil begins to shimmer, toss in the ginger and garlic and sauté until fragrant (about 30 seconds).  Add in the carrots and mushrooms and sauté until soft (about 5 minutes).  Add the peanut butter sauce and cherry tomatoes to the pan.  Give it a good stir to combine the ingredients.  Remove the skillet from the heat and add the noodles.  Toss the noodles in the sauce until well coated.  Sprinkle the julienned green onions over the noodles to garnish and serve hot.  Enjoy.

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