1/10 Happy Meatless Monday Thai Peanut Noodles
Happy Meatless Monday. I love Thai food anywhere, any place, any time. I love it for dinner, for lunch, for a snack, re-heated for breakfast, yes, it’s true for breakfast too. From my shoes, the only thing better than enjoying Thai food out is dining on homemade Thai food in my own home. Smelling aromas and sampling flavors in your own kitchen that you have only ever experienced in a restaurant is a magical thing.
Last night Sandy recreated one of my favorite dishes in the world and made it vegtastic at home.. The sauce was perfectly creamy, salty,spicy and sweet, it hits every note. This is a great entree to enjoy on Meatless Monday, I hope you give it a try.
Photo by: S. Duquet
Thai Peanut Noodles With Veggies
By S. Boulton
Peanut Sauce Ingredients:
1/2 c smooth peanut butter
1 c veggie broth
4 tbsp rice vinegar
2 1/2 tbsp ground ginger
1 tbsp brown sugar
3/4 tsp sea salt
1 clove garlic minced
4 tsp red Thai curry paste
Veggie Ingredients and Noodles:
2 heaping cups broccoli florets , rough chopped
1 c shredded red cabbage
1 c chopped orange (or red) bell peppers
2 cups baby bok choy chopped
2 heaping cups bean sprouts
1 tbsp chili oil
1 tbsp rice vinegar
1 tbsp soy sauce
2 servings of Udon noodles prepared according to directions
Optional: garnish with 1/4 cup of chopped cilantro and 1/4 cup of chopped peanuts.
Make it Happen:
In large saute pan begin to simmer all of the peanut sauce ingredients on low. Use more or less red Thai curry paste to your taste for heat. Boil water for the noodles, prepare according to package instructions. Chop all the veggies. Heat saute pan with lightly oiled (I used a light coat of oil spray and the chili oil) on medium heat. Put all the veggies except the bok choy and bean sprouts into the pan, turn to low and cover for about 5-7 minutes, stir occasionally. Stir in the tbsps of rice vinegar and soy sauce, cover again and continue simmering for 2-3 minutes. Stir in the bok choy and simmer another 2 minutes. Stir the veggies into the peanut sauce and add in bean sprouts. Mix together well and heat for another 2 minutes. Stir in the noodles. Garnish with cilantro, chopped peanuts and lemon wedge. Serves 4 reasonably, or two ravenously hungry veggie lovers.
Photo By: S. Duquet
Change any of the vegetables you wish, we enjoyed the multiple colors and textures of the ones I used. Tofu would also be a tasty addition. The cooking times were based on the firmness of each vegetable, so if you adjust the vegetables, remember it may affect the cooking time for them as well.
Have a delicious day.
Tags: compassionate eating, dairy free, going veg, peanut sauce, Thai noodles, Thai peanut noodles, trying vegan, trying vegetarian, vegan, vegan challenge, vegan entree, vegan experience, vegan recipe, vegan wannabe, vegetarian recipe
