The ultimate Weeknight Peanut Thai Noodle dinner to brighten up your boring week is finally here! Lots of colors, lots of veggies, yummy pasta and a drool-worthy sauce!
I shouldn’t have shared this recipe a long long time ago guys! Because as far as an easy super tasty and healthy meal goes, nothing beats this!
This week in particular this meal is a life saver. Our house is a mess, I’ve got to clean pretty much everywhere and my Dad is coming into town tonight! Hurray for easy healthy meals!
Essentially, there are 3 easy steps to this recipe:
- chop a few veggies
- make pasta
- combine it all with peanut sauce
That’s pretty much it! Not much to it! And if you are really short on time, enlist a family member or friend to chop the veggies while you whisk together the sauce and cook the pasta! Makes it even faster!
For the kiddos, I hold the chili paste and just add it to our individual plates. Also if your kids don’t like veggies, like mine, they can pick around them and fish out the noodles!
If you are looking for a less carby version of this meal, you can make less pasta and add in cabbage sliced thinly. The crunch is amazing and makes the dish even more nutritious! This is what I normally do with leftovers. Just add some thinly sliced cabbage and a teaspoon or 2 of water to thin out the sauce.
Alright guys, gotta go! Baby Beany is doing parkour off of a toddler car and my toddler just woke up and is saying “Mama where are you?” over the monitor! Let the craziness begin!
Serves 4
Ingredients
- 12 oz linguine pasta
- 1 large bell pepper, sliced into thin strips (any color except green)
- 3 carrots, cut into matchstick or large ribbons
- 1/2 cup frozen edamame
- 3/4 cup chopped green onions
- 1/2 cup salted roasted peanuts
- Sesame seeds or hemp hearts, for garnish (optional)
- 1/2 cup creamy peanut butter (regular or natural)
- 1/4 cup hot water
- 3 tablespoons soy sauce
- 1 tablespoons honey
- 1-2 tablespoons chili pasta like Sambal Olelek (optional)
- 1 tablespoon rice wine vinegar
- 1 1/2 tablespoons fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 tablespoon sesame oil, divided (half in sauce half in pan)
Instructions
- Cook pasta according to directions listed on package and reserve about 1/2 cup of the pasta water.
- Meanwhile slice and chop the carrots, bell pepper and green onion. Set aside.
- To prepare the sauce, combine all the sauce ingredients in a mixing bowl. Whisk until smooth.
- In a large skillet, heat up half a tablespoon of the sesame oil over medium heat. Pour the peppers, carrots, green onions and edamame. Saute veggies for about 5 minutes then add the pasta and pour over the sauce. Reduce heat to low and mix well. If the sauce is too sticky, mix a bit of the reserved pasta water to help loosen the noodles.
- Serve with a sprinkle of sesame seeds or hemp hearts and peanuts!
Notes
This pasta saves great for leftovers for about 2 days. Simply add a tiny bit of water to loosen up the noodles and reheat in microwave. Feel free to add chicken to this recipe if you'd like!
Recipe adapted from GeniusKitchen.
Originally posted 2018-08-01 16:42:33.
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