Thai Peanut Noodles
20 minutes is all it takes to make Thai Peanut Noodles! This dish is loaded with colorful vegetables and packed with flavor. Gluten free.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
For the rest:
- 7 ounces brown rice stir fry noodles
- 2 cups cabbage or Trader Joe's cruciferous crunch
- 2 carrots, peeled and chopped into matchsticks
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Make the Peanut Sauce: In a medium bowl, whisk together all sauce ingredients until smooth. Set aside.
Prepare the noodles: Bring a large pot of water to a boil. Once boiling, add the noodles and cook for 1 minute, then remove from heat and let soak for 5 minutes. Drain and rinse well. (If using other noodles, prepare according to package instructions.)
Cook the veggies: In the same pot you boiled the noodles in, add a few tablespoons of water (or olive oil). Add the cabbage, carrots, red pepper and green onions and cook for about 1 minute, stirring constantly.
Mix it all together: Now add the noodles and peanut sauce. Mix until warm and combined. Serve immediately with cilantro and chopped peanuts on top, and more hot sauce if desired. Enjoy!
Serving: 1serving | Calories: 483kcal | Carbohydrates: 72g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Sodium: 776mg | Potassium: 583mg | Fiber: 9g | Sugar: 17g | Vitamin A: 6188IU | Vitamin C: 57mg | Calcium: 71mg | Iron: 2mg