Sunday, June 6, 2010

Thai Peanut Noodles (V*)

This is a very quick and easy to make recipe. Excellent for lunches, but also scales well to dinner! These directions are for the lunch-sized version.

You'll need:
- fresh garlic
- fresh ginger
- onion
- vegetables (e.g. broccoli, mushrooms, bell peppers, etc.)
- better than boullion
- soy sauce
- peanut butter
- Thai sweet chili sauce (optional)
- Thai rice noodles
- tempeh/tofu/seitan (optional)

Put a pot of water on to boil. While you're waiting, sautee some onions, garlic, and grated ginger in sesame oil. Once the onions just start to wilt, add in whatever other vegetables you want -- I really like bell peppers, mushrooms, and broccoli. If you want some protein, you can add tempeh or tofu or seitan (or something similar) at this point, too. Dissolve some Better than Boullion in water and add that to the veggies, along with a splash of soy sauce. Once that's nice and hot, add a few spoonfuls of peanut butter (chunky is best!) and a dash of turmeric. If you have any sweet chili sauce, add that, too (or spicy chili sauce, if that's your thing). Mix everything together and cook it down for a few minutes so that the sauce is not too watery. Once the water you put on earlier is boiling, turn off the heat and add the noodles. Cook for about five minutes until the noodles are soft, then drain them and add to the peanut sauce. Coat the noodles thoroughly, and then enjoy!