All Photos © Christine Elise McCarthy 2014
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
This is an easy & satisfying dish. It can be made healthier by just increasing the ratio of veggies to peanut noodles. There are zillions of recipes for peanut sauce and lots of varieties available in stores so – if you have a favorite recipe or brand – go with those.
I am adding a recipe for Thai cucumber sauce because it is nice to have this as an option to drizzle on the noodles & cut through a bit of how rich the peanut sauce can be. It is in NO WAY critical or even necessary for this dish to be a hit.
Thai Cucumber Sauce
1/4 cup rice vinegar
1/8 cup sugar
1 tsp salt
1/4 cucumber – diced
1-2 red and/or green hot peppers – seeded & diced
1 small shallot – minced
Heat the vinegar in a small pan & add the salt, sugar, shallots & peppers. Heat just until the salt & sugar dissolve. Remove from heat. Add the cucumbers. This is good for about a 1/2 day to a day – or until the cucumber gets unpleasantly mushy.
This recipe for peanut sauce makes quite a bit but it stores well in a jar in the fridge – really for at least a week or more. If it gets too thick, just stir in a bit of water.
Thai Peanut Sauce
1 13.5 oz can of coconut milk (I used lite)
2 oz red curry paste (skip it if you cannot find it in the store)
3/4 cup peanut butter (the more natural the better – but I used a combo of the ones seen below)
1/2 tsp salt
1/2 cup sugar
2 TBS apple cider vinegar (or white or rice vinegar)
1 tsp (or more) sambal oelek (chili paste) or sriracha (optional)
Water at your discretion
Whisk the ingredients together in a small pot. Heat over MEDIUM until it comes to a boil – stirring the whole while. Reduce heat to low & simmer about 5 minutes. You might want to add water to thin it – or more peanut butter to thicken it. Allow to cool.
Vegan Garden Veggie Spicy Thai Peanut Noodles
Serves 2 well
1/2 lb pasta noodles
Your selection of veggies – in both variety & quantity. I used:
1/2 cup chopped purple cabbage
1/2 red bell pepper – seeded & sliced
5-6 baby squash – mixed variety – cut up
1 carrot – chopped
3/4 cup edamame
1 cup broccoli florets – cut small
1 hot red pepper – seeded & diced
4 small sweet peppers in different colors – seeded & cut into matchsticks
2 scallions – as garnish
1 handful cashews – some reserved for garnish – or use peanuts
Chili paste – as spicy garnish
Prep your veggies.
Heat 2 or so TBS olive oil in a large saute pan over med-high heat. Saute the vegetables until tender. Remove from heat.
Cook the pasta as directed. Reserve about 1 cup of hot pasta water & then drain the noodles. Stir in a small amount of the peanut sauce. Start light with it & add more to taste. I don’t like the noodles heavy with sauce – but you might. If it gets too thick – add some pasta water. Once the noodles seem dressed to your liking – add them to the veggie pot & heat through.
Serve this goodness up on plates & garnish with cashews & scallions. Maybe add a dollop of chili paste or drizzle some cucumber sauce over the noodles. Experiment! Enjoy!