Thai 15 min

Spicy Thai Peanut Noodles

Name: Spicy Thai Peanut Noodles
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 12 oz lo mein or udon noodles; 1 cup edamame, shelled; 1 red bell pepper, julienned; 1 cup shredded purple cabbage; 3 green onions, sliced; ¼ cup natural peanut butter; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon honey; 1 tablespoon sriracha; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; Crushed peanuts and cilantro for garnish

vegetarianveganhealthyspicy

Ingredientsfor 2

480

Cal

18g

Protein

68g

Carbs

16g

Fat

112 oz lo mein or udon noodles
21 cup edamame, shelled
31 red bell pepper, julienned
41 cup shredded purple cabbage
53 green onions, sliced
6¼ cup natural peanut butter
73 tablespoons soy sauce
82 tablespoons rice vinegar
91 tablespoon sesame oil
101 tablespoon honey
111 tablespoon sriracha
122 cloves garlic, minced
131 teaspoon fresh ginger, grated
14Crushed peanuts and cilantro for garnish

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Instructions

1
Cook noodles according to package directions. Reserve ¼ cup noodle water before draining. Rinse with cold water and set aside.
2
Make peanut sauce: whisk peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, and ginger until smooth. The sauce will be thick — loosen with the reserved noodle water, one tablespoon at a time, until it reaches a pourable consistency.
3
Combine cooked noodles, edamame, bell pepper, cabbage, and green onions in a large bowl. Pour the peanut sauce over and toss thoroughly to coat every noodle. Add more sriracha for extra heat.
4
Serve at room temperature or chilled, garnished with crushed peanuts and fresh cilantro. This dish keeps well refrigerated for 3 days and the flavors intensify overnight.