20 Minute Thai Noodles With "Peanut" Sauce
This delicious and fast Thai Noodles and "Peanut" Thai sauce is a perfect weeknight meal. Shortcuts are made to make this recipe fast and easy without compromising on health or taste.
Servings 4
Ingredients
Thai "Peanut" Sauce
- 1/4 cup broth (beef, chicken, or vegetable)
- 6 Tbs nut or seed butter (I used sunflower butter)
- 1/4 cup coconut aminos
- 2 Tbs honey
- 1 Tbs sesame seed oil
- 2 Tbs apple cider vinegar
- 2 Tbs lime juice
- 1" piece ginger
- 5-6 cloves of garlic peeled
- 1/2 tsp salt
- pinch red pepper (optional)
- Handful of fresh cilantro
Noodles
- 12 oz Noodles of choice (I used quinoa/brown rice noodles)
- water for cooking
- 2-3 Tbs oil (coconut and avocado oil work well)
- 1 bag shredded cabbage and carrots (or broccoli slaw without sauce) or 1/2 cabbage shredded and 1 carrot julianned
- 1/4-1/2 lb pre-cooked meat (optional) Beef, chicken, pork, etc.
Instructions
- Cook noodles according to directions on package.
- While noodles are cooking, place all the Thai "peanut" sauce ingredients into a blender and blend until smooth. In a skillet, place oil and shredded cabbage and carrots mix and sauté on medium heat for about 5 minutes, or until they start to become softer. Add in leftover meat, and cook for 2-3 minutes.
- Drain pasta and add to pan of vegetables/meat, add about 1/2 the sauce and mix.
- If you feel it needs more sauce, add a little more and stir until noodles are coated. Cook for 2-3 more minutes.
- Serve and enjoy.
Notes
If your noodles cook faster than the vegetables then drain the noodles and add a few tbs of oil and mix so they don't stick.