Thai Peanut Noodles
with peanut sauce / bell peppers / mango smoothie
Crisp vegetables and tender noodles are tossed in an addictive peanut sauce in this Thai-inspired meal. Enjoy the noodles with a mango smoothie on the side.
Smarts: Make a double batch of peanut sauce tonight so there will be leftovers to drizzle over grain bowls later in the week.
Ingredients
- Ginger, fresh - 1/2 tsp , grated
- Peanut butter, creamy - 1/4 cup
- Brown sugar - 1 Tbsp
- Water - 4 Tbsp , plus more until smooth and pourable
- Vinegar, rice - 2 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Hot sauce (opt) - to taste
- Bell peppers, red - 1 , diced
- Carrots - 8 oz , diced
- Cabbage, small and red - 1/2 head , thinly sliced
- Pasta, spaghetti or linguini - 8 oz
- Oil, cooking - 1 Tbsp
- Cashews, roasted and unsalted - 1/3 cup
- Hot sauce (opt) - for serving
- Mango, frozen cubes - 12 oz
- Lime juice - 2 tsp
- Coconut water - 3/4 cup (sub water or juice)
- Ginger, fresh - 1 tsp , grated
Prep
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Make peanut sauce - Double if making Wednesday’s meal. Grate ginger. Combine ginger, peanut butter, brown sugar, water, vinegar (portion for peanut sauce), and soy sauce in a microwave-safe bowl. Heat, stirring every 20 seconds, until sugar is dissolved and sauce is creamy and smooth. Stir in some hot sauce if you’d like. (Can be done up to 5 days ahead)
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Bell peppers / Carrots / Cabbage - Prep as directed. Combine bell peppers and carrots. Store cabbage separately. (Can be done up to 5 days ahead)
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Noodles - Boil noodles according to package directions. (Can be done 1 day ahead)
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Make smoothie - Combine frozen mango, lime juice, and coconut water in a blender. Grate ginger over top. Blend until smooth.
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Make
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Heat a wok over medium-high heat. Add oil and then bell peppers and carrots. Saute until golden brown and tender, 4 to 5 minutes.
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Add cabbage and saute for 2 minutes to soften. While vegetables cook, give peanut sauce a stir. If peanut sauce was made ahead and refrigerated, you may need to add a splash of water to thin it out.
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Stir in noodles. Remove wok from heat and stir in peanut sauce (reserve half if doubled) and cashews.
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Serve noodles with some hot sauce if you’d like. Enjoy smoothie on the side.
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