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Thai Peanut Noodles

27 Nov

I’m a huge proponent of cheap and fast lunches. Especially right now, when we’ve been away and our pantry is the only stocked area of the kitchen. (I currently only have fruit, juice, and a giant jar of pickles in my refrigerator.) Fortunately, I do have plenty of pasta and peanut butter.

This only took me about 10 minutes to make, but apparently the noodles soak up the sauce, making any leftovers very dry. I will just save the sauce and noodles separately next time I make it.

Recipe adapted from Budget Bytes

Ingredients:

  • 1/2 cup peanut butter-I used 1/4 peanut butter and 1/4 tahini
  • 1/4 cup soy milk (or coconut milk)
  • 1/4 cup water
  • 2 tbsp roasted peanuts
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp grated fresh ginger
  • 1 clove garlic
  • 1 tsp sesame oil and fresh chili paste (optional)
  • 8 oz thin rice noodles, soaked in boiling water for 6-8 minutes
  • green onions and sesame seeds

Directions:

  1. Pour boiling water on rice noodles until they are covered completely. Meanwhile, combine first nine ingredients in a food processor. Blend until smooth. Add more water if needed.
  2. When noodles are soft (about 6-8 minutes), drain, then toss with sauce while still warm. Garnish with slice green onion and sesame seeds. Add extra Sriracha sauce while eating, if that’s your thing.
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One Response to “Thai Peanut Noodles”

Trackbacks/Pingbacks

  1. Chickpea Eggplant in Red Curry Peanut Sauce | Avocados and Ales - October 14, 2014

    […] started adding peanut butter recently, as we both love peanut noodles, and we really like it. It’s just as good without the peanut butter, so feel free to leave it […]

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