Thai Peanut Noodles was one of my first recipes I posted when I started this blog - and is still one of my family’s favorites. There’s something about noodles and veggies in an oriental peanut sauce that makes us want to eat the entire pan!
And did I mention how ridiculously easy and quick this is to make? This is the perfect meal for those evenings when you want something tasty and quick.
Since I took some more up to date pictures last night, I thought I’d bring this one back from the archives and spotlight it again.
Hope you enjoy it as much as we do.
Easy Peanut Noodles
This recipe is so super easy, you’re going to laugh.
You simply make the sauce, which comes together in minutes. Then you boil some water for your noodles. Then you add your noodles and a package of frozen veggies to the water and let it sit for about 10 minutes.
Drain well and stir in your sauce. Bam. Done.
Easy and quick.
Peanut Sauce
The Sauce starts off with equal parts Low Sodium Soy Sauce and water. To that I add lots of freshly chopped garlic, 1 tablespoon of apple cider vinegar, some ground ginger, and about 1/3 of a cup of chunky peanut butter.
From this base sauce you can add whatever flavor enhancements you want. I added some chopped green onion, a tablespoon of Hoisin Sauce, and some red chile paste. You could also add some lime juice and chile pepper flakes for more of a Pad Thai Sauce. The point is experiment and find what you like.
The peanut butter will break apart so be sure and stir the sauce frequently over low heat until it’s nice and bubbly.
The Noodles
For the noodles we use Thai Kitchen Stir Fry Rice Noodles – you simply boil some water, remove from heat, and add your noodles. They are done in about 10 minutes. We also like to use Udon Noodles – just leave out the spice packet. Feel free to use whatever you have on hand – or maybe not – lasagna noodles may not look very appealing…..
The Veggies
Don’t forget your veggies. Birds Eye Steamfresh has some pretty inexpensive frozen veggies. My wife likes the broccoli & cauliflower combo while I like some carrots, snap peas, and water chestnuts in mine.
Once your water begins to boil, you want to turn off the heat and add your noodles. This is the perfect time to add your veggies too. Don’t worry, the water is hot enough to cook them through, and besides most frozen veggies have been precooked a little anyway. And if you cook them too long you’ll have mushy vegetables which no one likes. By adding them to the hot water they are perfect after 10 minutes – with just a bit of crunch.
If you want to use fresh vegetables – (which I’m all for) – just remember they will need to cook longer. So maybe boil them separate until they are almost done and then add them in with the noodles and water to finish steaming. Frozen veggies are quick and easy though, and fairly inexpensive.
Be sure and stay clear of any of those “pre made” packages that include sauce. Their sauce is usually lots of high fructose corn syrup and msg.
This sauce is much better – trust me.
Speaking of sauce, it’s time to drain your veggies & noodles in a colander, and then stir in the sauce.
Guess what? It’s time to eat.
The whole dinner can be prepped, cooked, and served in less than 30 minutes.
Prep time: 1 min
Cook time: 10 mins
Total time: 11 mins
Serves: About 6 servings
Serving size:
Calories:
Fat:
- ¼ cup low sodium soy sauce
- ¼ cup water
- 2-3 cloves garlic, chopped
- 2-3 green onions, chopped
- 1 tbls apple cider vinegar
- 1 tbls hoisin sauce
- ⅓ cup chunky peanut butter
- ¼ tsp ground ginger
- ⅛ tsp red pepper flakes
- ½ package of Thai Kitchen Rice Noodles
- 1 package of Birds Eye Frozen Vegetables
- In a small saucepan, combine all the sauce ingredients.
- Heat over low heat until bubbly.
- Bring about ½ a pasta pot of water to a boil.
- Turn off the heat and add the noodles and veggies.
- Let sit for 10 minutes and then drain completely.
- Stir in sauce and serve.