Thai Inspired Peanut Noodles
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.
Servings 4
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.