Thai Peanut Pasta

This Thai Peanut Pasta is a delightful fusion of creamy peanut sauce and perfectly cooked noodles, topped with vibrant vegetables for a refreshing and satisfying meal. It's a vegan-friendly dish that brings the bold flavors of Thailand to your dinner table in just under 30 minutes.

Ingredients

• Rice noodles - 200 grams
• Peanut butter - 3 tablespoons
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Maple syrup - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Coconut milk - 100 ml
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green onions - 2, chopped
• Cilantro - 1/4 cup, chopped
• Crushed peanuts - 2 tablespoons, for garnish
• Chili flakes - 1/2 teaspoon (optional)
• Salt - to taste

Steps

1. Cook the rice noodles according to the package instructions until al dente, then drain and set aside.
2. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, minced garlic, grated ginger, and coconut milk until smooth.
3. In a large skillet over medium heat, add the sliced bell pepper and julienned carrot. Sauté for about 3-4 minutes until slightly tender.
4. Pour the peanut sauce over the sautéed vegetables in the skillet, stirring to coat evenly. Cook for an additional 2 minutes until heated through.
5. Add the cooked rice noodles to the skillet, tossing everything together until the noodles are well combined with the sauce and vegetables.
6. Season with salt to taste and sprinkle with chili flakes if you like some heat.
7. Serve the Thai Peanut Pasta hot, garnished with chopped green onions, cilantro, and crushed peanuts.

Nutrition

• Calories: 540
• Protein: 14 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from peanut butter and rice noodles.
• Contains a variety of vegetables providing essential vitamins and minerals.

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