I love Thai food.
Mr. Wonderful, not so much.
Years ago, I found this recipe that was so simple, Thai inspired, and Mr. Wonderful would eat! I have long since lost the recipe, but it is one we make regularly, and it an easy pantry stable dinner. We have changed the original recipe to fit my needs, gluten and soy free.
This is a good meal that is quick, a kid pleaser, and gets everyone to eat some vegetables. Mr. Z is a good vegetable eater, and this dish is one he loves. If you like the Thai spring rolls with the peanut sauce, you will love this recipe.
One thing to know about getting the rice noodles for this dish, if you want to just go to your local grocery store and get some in the Asian/Ethnic food aisle, you can. Or if you have one, go to an Asian market. You will have a wider selection and usually the price is much cheaper.
As written this recipe is not vegan, but that is simple, just use 2 TBSP soy sauce for Coconut aminos and Fish Sauce. If you are a soy free vegan (How? Tell me your secrets!) you can try using 3 TBSP of just Coconut Aminos.
Want to add a little more protein to it? Poached chicken is great, or if you are a shrimp fan toss some in too.
For the Peanut Butter, be sure to use a natural peanut butter, the sauce will not work with the “cheap” stuff. Make sure the ingredients are just dry roasted peanuts and salt.
For the Peanut Sauce:
130 g (½ cup) Creamy Natural Peanut Butter
1 ½ TBSP Coconut Aminos*
1 ½ TBSP Fish Sauce*
1 tsp Toasted Sesame Oil
¼-½ tsp Chili Garlic Sauce
⅛ tsp ginger powder
Rice noodles, pad thai type, about half a 16 oz package
Frozen vegetables, 16 oz bag
Fresh Basil, optional
Cilantro, optional
Lime wedges, optional
In a large pot boil about 3 quarts of water. While waiting for the water to boil mix of the ingredients for the peanut sauce.
Once the water is boiling, add the noodles and set a timer for 3 MINUTES continue to keep the heat at high.
After the timer goes off add the bag of vegetables and continue to cook for an additional 3 minutes. Remove about ½-1 cup of the cooking water.
Slowly add this to thin the sauce, it should be thick, but not runny, think thick white school glue.
Drain the noodles and vegetables, and rinse under cold water. Rinsing the noodles stops the cooking so they don’t over cook and become brittle. Mix sauce noodles and vegetables, with desired amount of sauce.
Serve immediately, and if desired garnish with fresh basil, cilantro, and lime wedges.
Printable recipe link here.
