If you’re a fan of noodles – and who isn’t – this recipe is for you. It’s loaded with flavor and makes enough to have for a few nights in a row.
I already have a peanut noodle recipe on my blog. But, honestly, the combination is that good that we needed a second one.
You’re welcome.
The difference here is all in the details. These Thai Inspired Peanut Noodles utilize more Asian-style veggies, like bok choy and edamame.
I actually love the edamame addition for another reason too – it’s a great, easy source of protein. I use frozen edamame (one of my favorite things to keep in my freezer!) and it couldn’t be easier.
This sauce is also slightly different too. This one uses chili garlic sauce, which adds just a liiiittle kick. Not too much though, because I for sure can’t handle too much of a spice.
The best thing about this meal though – aside from how insanely delicious it is – is that it’ll give you meals for days. Make it for your family or make it just for yourself. You’ll have enough for at least 2 meals, if not more, which is a major win in my book!
Tastes like takeout, easy to make and nutritionally balanced? Check, check and check.
Ingredients
Really any vegetables will do. Personally, I like to use red bell peppers, baby bok choy, carrots, and frozen edamame.
In the grocery store, try finding baby bok choy for the smaller and tender leaves. They also have a sweeter flavor than full sized bok choy!
Make sure to roughly chop your pepper and bok choy. Peel and chop the carrots too. Add olive oil to a large pan over medium high heat. Add bell pepper, bok choy and carrots and sauté for about 5 minutes, until soft. Add frozen edamame and continue to cook with the other vegetables, until the edamame is warm. Remove from heat and set aside.
Noodles
Can you imagine a life without pasta!? Let’s vow to always keep noodles and pasta in our diets, k? These brown rice noodles are packed with fiber and are perfectly chewy in texture.
Boil water and add brown rice noodles. Cook for about 5 minutes and then drain.
Thai Peanut Sauce
In a food processor or blender, add peanut butter, maple syrup, soy sauce, sesame oil and chili garlic sauce. Blend until smooth. Add water to thin and blend until smooth.
This sauce is drinkable!
Notes
- Oil: I used both sesame and olive oil here because I had both on hand. Feel free to swap them and use whichever you have on hand, too.
- Storage: Store leftovers in an airtight container in the fridge for 3- 4 days.
- Peanut sauce: You might end up with extra sauce – never a bad thing! Store extra sauce in a separate airtight container in the fridge for 3-4 days. You can reheat it in the microwave. If it thickens in the fridge, just add a little more water and stir.
Ingredients
- 1 red bell pepper
- 1/2 stalk baby bok choy
- 3 medium carrots
- 1/2 cup frozen edamame
- 2 tablespoons olive oil
- 1 lb brown rice noodles
Peanut sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce
- 1/2 cup water
Instructions
- Roughly chop bell pepper and bok choy. Peel and chop carrots.
- Add olive oil to a large pan over medium high heat. Add bell pepper, bok choy and carrots and sauté for about 5 minutes, until soft.
- Add frozen edamame and continue to cook with the other vegetables, until the edamame is warm. Remove from heat and set aside.
- Boil water and add brown rice noodles. Cook for about 5 minutes and then drain.
- In a food processor or blender, add peanut butter, maple syrup, soy sauce, sesame oil and chili garlic sauce. Blend until smooth. Add water to thin and blend until smooth.
- Add cooked pasta to the pan with the vegetables. Add sauce (add in batches, you may not use all of it) and mix to combine.
