Thai Noodles with Peanut Sauce
Description
This delightful Thai Noodles with Peanut Sauce recipe is a true crowd-pleaser, perfect for any occasion. The star of the dish is the crisp cabbage, which adds a refreshing crunch, while the peanut sauce offers a creamy, savory contrast. Versatile and accommodating, this dish allows you to cater to both vegetarians and non-vegetarians alike—simply add steamed or grilled vegetables on top of the noodles and serve marinated meats or seafood for those who desire it. For an even more convenient option, the sauce can be made quickly and used as a dressing or dip. Enjoy this flavorful meal that can be prepared in just 30 minutes!
Recipe Details
| Detail | Information |
|---|---|
| Category | Fruit |
| Prep Time | 30 minutes |
| Cook Time | N/A |
| Total Time | 30 minutes |
| Servings | 4 |
| Rating | 4.5 |
| Review Count | 7 |
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage | 3 cups |
| Onion | 1 medium |
| Pasta (e.g., rice noodles) | 1½ cups |
| Crunchy peanut butter | 9 tbsp |
| Fresh lime juice | ¼ cup |
| Brown sugar | 1 tbsp |
| Soy sauce | 1½ tbsp |
| Worcestershire sauce | 1½ tbsp |
| Crushed red pepper flakes | 1½ tsp |
| Cayenne | ¼ tsp |
| Curry powder | ½ tsp |
| Ground cloves | ⅛ tsp |
| Garlic (minced) | 1 clove |
| Coconut milk | 1 can (15 oz) |
| Fresh cilantro (chopped) | 1 cup |
| Fresh basil (chopped) | 1 cup |
| Roasted peanuts (chopped) | For garnish |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 482.6 |
| Total Fat | 21.4 g |
| Saturated Fat | 11.1 g |
| Cholesterol | 0 mg |
| Sodium | 246.9 mg |
| Total Carbohydrates | 61.4 g |
| Dietary Fiber | 5.3 g |
| Sugars | 7.9 g |
| Protein | 14.6 g |
Instructions
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Sauté Vegetables: In a large skillet, heat a splash of oil over medium heat and sauté the cabbage and onion until they are just softened. Once cooked, transfer them to a large mixing bowl and set aside.
-
-
Cook Pasta: In a pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
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Prepare Sauce: While the pasta is cooking, combine the peanut butter, lime juice, brown sugar, soy sauce, Worcestershire sauce, crushed red pepper flakes, cayenne, curry powder, ground cloves, and minced garlic in a saucepan over low heat. Gradually add the coconut milk, stirring gently to combine. Heat the mixture until warm but do not let it boil.
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Combine Ingredients: Once the pasta is cooked, mix it with the sautéed cabbage and onion in the large bowl. Pour the peanut sauce over the noodles and vegetables, and toss to coat everything evenly.
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Garnish and Serve: Gently fold in the fresh cilantro and basil. Serve the dish immediately, topped with chopped roasted peanuts for added crunch and flavor, if desired.
Notes
- For a deeper flavor, you may substitute Thai fish sauce for the Worcestershire sauce.
- Feel free to adjust the heat by substituting hot sauce for the crushed red pepper flakes, depending on your spice preference.
This Thai Noodles with Peanut Sauce is not just a meal; it’s an ultimate experience, perfect for satisfying a variety of taste buds. Enjoy!
