Noodles – Peanut Butter – Garlic-y Stir Fry Sauce – Yum.
If you’re craving Asian take-out, give this quick and easy stir fry of Thai Peanut Noodles a try. This is one of our favorite instant meals and comes together in 30 minutes or less. Cooking the noodles and the veggies in the same pan reduces clutter and saves a lot of time too.
The Hoisin Sauce and Lime Juice will add a Pad Thai flavor to the recipe and is completely optional. Experiment with different Veggie combos and of course adjust the Chili Pepper to get the heat profile you like.
If you really like spicy – top it off with some of my Sweet Thai Chili Sauce – oh yeah!
Ingredients:
- 1/2 package of Thai Kitchen Rice Noodles
- 1 package of Steamfresh Frozen Veggies
- 1/4 Cup of Low Sodium Soy Sauce
- 1/4 Cup of Water
- 2 tbls of Peanut Butter (Chunky is best)
- 1 tbls of Apple Cider Vinegar
- 1 tbls of Hoisin Sauce (optional)
- 2 tsp of Lime Juice (optional)
- 1 tsp Sugar
- 1-2 Cloves Minced Garlic
- 1/4 tsp Ground Ginger
- 1/8 tsp Red Pepper Flakes (or more depending on your taste)
- 2-3 Green Onions – chopped into 1 inch pieces
- Roasted Sesame Seeds
Instructions
In a small saucepan, combine all the sauce ingredients together and simmer over low heat until smooth. Don’t worry, the peanut butter will break up. Meanwhile heat a large pan of water to boiling, and then remove it completely from the heat. Add the noodles AND frozen veggies and let them steep in the hot water for about 8-10 minutes. Toss the noodles/veggies into a colander and drain well. Once drained add them back into the large pan along with the sauce and stir until everything’s coated. Top with chopped green onions and roasted sesame seeds . Grab the chopsticks and enjoy!
