A bit spicy and very delicious, this thai noodles recipe is easy, light and healthy. It’s a nice meal with lots of flavor and can be served by itself or with other side dishes!
This is a nice change from the usual pasta dish and my kids love it. I always look at it as another way to get them to eat veggies! Serve this up with big fluffy rolls and a side dish of fresh summer fruit.
Thai Noodles and Peanut Sauce
1 cup julienned carrots
1 small onion; sliced
3 green onions; sliced into 2 in pieces
1 Tbsp canola oil, divided
2 tsp grated peeled fresh ginger
3 cloves garlic, minced
1 cup chicken broth
1/2 cup creamy peanut butter
1/4 cup low-sodium soy sauce
3 Tbsp rice vinegar
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups snow peas
1 lb pasta, cooked
1/2-1/4 cup peanuts
Optional: This is meatless but you can dice up chicken breast and saute it in advance, tossing it in with the veggies.
Heat 1 tsp oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients; stir until well blended. Reduce heat and simmer 5-7 minutes, stirring occasionally. Remove from heat and cover to keep warm.
Meanwhile, cook pasta until al dente. Heat 2 tsp oil in a large skillet over medium high heat. Add carrots and onions, season with salt & pepper and cook until almost tender. Add snow peas and green onions and cook 1-2 min more. Toss vegetables, pasta and peanut sauce together and sprinkle with peanuts.