Monday, March 19, 2012
Recipe: Spicy Thai Peanut Noodles
o 1/2 cup vegetable stock
o 3 tablespoons soy sauce (light is fine!)
o 2-3 tablespoons natural-style peanut butter
o 2 tablespoons honey (I use 3!)
o 1 1/2 tablespoons fresh ginger (minced)
o 2 teaspoons ground cumin
o 1 teaspoon ground coriander
o 1 teaspoon red pepper flakes
o 3-4 garlic cloves (minced)
o 1 (8 ounce) spaghetti noodles
o 1 carrot (julienned)
o 1/2 red pepper (chopped)
o 1 cup broccoli florets (small)
o 6 sliced mushrooms
Cook spaghetti as directed, drain, and set aside.
Saute your veggies in a skillet with a drizzle of oil. Cook until they are done, but are still slightly crisp (I don't like mushy veggies in this dish!)
Stir together vegetable stock, soy sauce, peanut butter, honey, ginget, cumin, coriander, red pepper flakes and garlic in a small sauce pan. Heat in small skillet until honey/peanut butter are melted.
Stir veggies and sauce into noodles, and mix well!
This recipe is 99% vegan. The only animal protein found in it would be in the noodles. Also-there IS honey, which we still use...Agave nectar would be a good substitute! I just love the taste of honey :)