Spicy Thai Peanut Noodles

Sometimes it’s a chore to think of what to make for dinner.  Everyone is busy. We are all looking for quick, delicious recipes that the kids will like.  When I was little, one thing that my mom would make that would always go over well was noodles. Whether spaghetti, pasta salad, or macaroni, it didn’t matter I cleaned my plate.  In recent years, I have come to appreciate a quick noodle dish called Spicy Thai Peanut Noodles. It always is a crowd pleaser.  I have served this to guests and even children, and they were all raving about the sauce.  I personally add chicken style seitan for extra protein, but if you prefer add chicken instead or just omit it all together. The great thing about this entree is you can use whichever veggies you have on hand.  I list carrots, peas, radishes and scallions here, but broccoli and bell peppers are also great choices too.  It is very versatile.  Leftovers keep well until lunch the next day. It is perfect to bring to work or school lunches!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 2 | Prep Time: 20 min | Cook Time: 5 min | Ready in: 20 min

Ingredients

• 1 Tbsp. peanut oil
• 16 oz. chicken style seitan or 1 lb. cooked chicken, cut into bit size pieces
• 1 Tbsp. fresh ginger, minced
• 1 large organic garlic clove, minced
• 1 Tbsp. tamari
• 4 oz. linguini or other long noodles, cooked according to package then cooled to room temperature (*If you prefer, you can use gluten free pasta)
• 1 1/2 cups organic sugar snap peas
• 1 cup organic carrots, julienned
• 1/2 cup radishes, sliced (optional)
• 1 bunch scallions, sliced
• 1/4 cup fresh organic cilantro, minced
• Dressing:
• 1/4 cup peanut butter
• 1/4 cup water
• 2 Tbsp. tamari
• 2 garlic cloves, minced
• 1 Tbsp. toasted sesame oil
• 2 tsps red pepper flakes (or to taste)
• 1/8 tsp. cayenne pepper (or to taste)
• sea salt (to taste)
• 1/4 cup toasted sesame seeds

Instructions

In a medium non-stick skillet over medium heat, heat peanut oil and add seitan, ginger and garlic, and saute until ginger and garlic are fragrant and cooked, about 3-4 minutes. Add tamari and cook a minute more. Remove from heat and let cool to room temperature.

In a large bowl, combine seitan (or chicken), noodles and veggies.

In a medium bowl, whisk together dressing ingredients until smooth, then pour over veggies in the larger bowl. Toss to coat, sprinkle with sesame seeds, and serve!