Cure your noodle craving and get your daily dose of veggies with this recipe for Thai Peanut Noodles. Creamy JUSTIN’S® Classic Peanut Butter is used to make a flavorful Thai sauce that pairs perfectly fresh summer vegetables and brown rice noodles. It’s as good as take-out and you can make it at home in under 30 minutes.
Sauce:
¼ cup JUSTIN’S® Classic Peanut Butter
1 tablespoon Coconut Oil
1 Garlic Clove, minced
1 tablespoon Red Curry Paste
¼ cup Coconut Sugar
⅛ teaspoon Chili Powder
⅛ teaspoon Cayenne Pepper
½ teaspoons Fish Sauce
2 teaspoons Lime Juice
½ teaspoon Sesame Oil
1 (13 ½ ounces) can Coconut Milk
Salt and Pepper (to taste)
Noodles:
16 ounces Brown Rice Noodles, cooked according to package directions
1 tablespoon Coconut Oil
1 cup Zucchini Noodles
2 cups Snow Peas
1 Red Bell Pepper, thinly sliced
3 Large Carrots, thinly sliced
1 Yellow Onion, thinly sliced
Optional:
Roasted Peanuts
Cilantro
Lime Wedges
For the Sauce:
1. To make the sauce, heat the oil in a large skillet over medium heat.
2. Stir in the garlic and cook about 1 minute.
3. Add the red curry paste, and stir for 1 minute more.
4. Whisk in the JUSTIN’S® Classic Peanut Butter, coconut sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk.
5. Bring to a simmer, whisking occasionally until the sauce is thick and smooth.
For the Noodles:
1. In a large sauté pan or wok, heat the coconut oil over medium-high heat.
2. Add all the vegetables and sauté for 4-5 minutes, stirring constantly.
3. Add the cooked noodles and sauté for 2-3 minutes more.
4. Pour the peanut sauce over the noodle mixture and toss to coat.
5. Serve warm topped with peanuts, cilantro, and lime wedges.
