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.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Thai
Servings: 4
Author: Amy
Ingredients
Thai "Peanut" Sauce
1/4cupbroth (beef, chicken, or vegetable)
6Tbsnut or seed butter (I used sunflower butter)
1/4cupcoconut aminos
2Tbshoney
1Tbssesame seed oil
2Tbsapple cider vinegar
2Tbslime juice
1"pieceginger
5-6cloves of garlic peeled
1/2tspsalt
pinchred pepper (optional)
Handful of fresh cilantro
Noodles
12ozNoodles of choice(I used quinoa/brown rice noodles)
water for cooking
2-3Tbsoil (coconut and avocado oil work well)
1bagshredded cabbage and carrots (or broccoli slaw without sauce) or 1/2 cabbage shredded and 1 carrot julianned
1/4-1/2lbpre-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.