$1.52 per serving
Noodles with peanut sauce is a great dish for everyone in the family! Creamy peanut butter sauce over noodles and veggies creates an intoxicating dish that's just as good the next day. Substitute almond or other nut butters for those with a peanut allergy.
1 lb whole wheat pasta* Use gluten free if needed
2 carrots, sliced into thin rounds
1/2 red bell pepper, sliced into strips
4 cups cabbage, sliced thin (not shredded)
1/4 cup peanut butter
2 tsp soy sauce, reduced sodium
1 Tbsp lemon or lime juice
1/4 cup coconut milk
1/4 cup water
1 pinch red chili flakes
1 tsp toasted sesame oil
1 Tbsp organic sugar (optional)
In a large pot, bring water to a boil. Break noodles in halves or thirds and drop into water. Boil for 6-7 minutes and test for doneness. When done, drain immediately and rinse with very cold water. Set aside.
The best way to get the real Thai "ramrong" (peanut sauce) effect is to steam the vegetables. Place in a steamer basket in the bottom of a large pot over 1" of water. Bring to a boil and add carrots. Cover and steam for 3 minute, then add bell pepper and steam for another minute. Add cabbage and steam for 2 more minutes. If you do not hav3e a steaming device, heat 2 tsp of canola oil in a saute pan. Add carrots and cook for 2-3 minutes, then add bell pepper and cook an additional 2 minutes. Add cabbage, stir and cover. Lower heat and cook 2-3 minutes more, until cabbage begins to soften but not wilt.
Mix all remaining ingredients together. You can use a food processor or mix thoroughly in a bowl with a fork. Pour noodles and veggies into the pasta cooking pot, add sauce, and mix well. Taste and add more soy sauce or lime juice if necessary. Serve cold or put pasta pot over medium heat and stir constantly for a hot dish.
High in Vitamin A