Thai Inspired Peanut Noodles

Peanut noodles are the perfect way to take a twist on Thai noodle classics. These noodles are sweet, sour, and perfectly creamy. Spring has arrived so I made this light and refreshing noodles using carrots, broccoli, and bell peppers. My go to formula for noodle dishes: choose the noodles, pick 3-4 vegetables, pick a protein, and make a sauce. Change things up based on how you're feeling and you could eat noodles all day long.

Adapted from Bianca Zapatka.

Ingredients

Makes 4-5 servings

• 8 oz rice noodles

• 2 small carrots

• 1 red bell pepper

• 1 small head broccoli

• 8 oz tofu

• 1 1/2 c frozen edamame

• 1 bunch green onions

• 6 T peanut butter

• 2 T agave

• 3 T soy sauce

• 3 T rice vinegar

• 1 T lime juice (use kaffir if available)

• 1 t sriracha

• 1 t red chili sauce

• 1 t garlic paste (sub 1 clove garlic)

• 1 t ginger paste (sub freshly grated ginger)

• 1 t sesame oil

• 1/2 t salt

Directions

Takes 1 hour

1. Boil 1.5 L water. Cook rice noodles for about 10 minutes on medium heat where the water is at a simmer. Drain noodles when al dente. Set aside.

2. Chop carrots, bell pepper, and broccoli. Cook them in that order leaving a few minutes in between vegetables until 80% cooked. Set aside.

3. Pat tofu dry and chop into small cubes. Sauté until golden. Set aside.

4. Add edamame and water to a bowl and microwave for about 4 minutes until cooked. Set aside.

5. Slice green onions into thin pieces. Lightly cook and set aside.

6. In a large wok, mix together the peanut butter, agave, soy sauce, rice vinegar, lime juice, sriracha, red chili paste.garlic paste, ginger paste, sesame oil, and salt. Mix sauce together on medium heat so the peanut butter can melt. Add water if the sauce is too thick.

7. Add noodles to sauce and mix until evenly coated. Add vegetables, tofu, edamame, and green onions and mix together.