Spicy Thai Peanut Noodles
Saturday, March 30, 2019
Edit
I love using Annie Chun's brown rice noodles, they hold up better when stir frying than other brands. Use the veggies you have on hand in this dish. Serve with grilled chicken, sauteed shrimp or pork.
Ingredients
Produce
2 Carrots, whole
1 Cilantro, Leaves
1 package Cremini mushrooms
3 cloves Garlic
2 Green onions, whole
1/4 cup Peanuts, Dry Roasted
2 Red bell peppers, whole
Condiments
2 tsp Fish sauce
1/3 cup Mirin
1/3 cup Peanut butter, Smooth
1/2 cup Soy sauce, Low Sodium
2 tsp Sriracha
Pasta & Grains
1 box Brown rice noodles
3 tsp Sambal chili garlic pasta
Baking & Spices
1 Black sesame seeds
1 tbsp Brown sugar
Oils & Vinegars
1 tbsp Sesame oil
Liquids
2 tbsp Water
Ingredients
Produce
2 Carrots, whole
1 Cilantro, Leaves
1 package Cremini mushrooms
3 cloves Garlic
2 Green onions, whole
1/4 cup Peanuts, Dry Roasted
2 Red bell peppers, whole
Condiments
2 tsp Fish sauce
1/3 cup Mirin
1/3 cup Peanut butter, Smooth
1/2 cup Soy sauce, Low Sodium
2 tsp Sriracha
Pasta & Grains
1 box Brown rice noodles
3 tsp Sambal chili garlic pasta
Baking & Spices
1 Black sesame seeds
1 tbsp Brown sugar
Oils & Vinegars
1 tbsp Sesame oil
Liquids
2 tbsp Water