Thai Rainbow Noodles with Peanut Sauce
Make this beautiful Thai rainbow noodles dish for a meal that’s as pretty as it is delicious! Featuring noodles and vegetables that pop to the eye with vibrant colors, as well as a delectable peanut sauce, this dish is a surefire hit with any crowd.
Ingredients
- 1 pkg. organic linguine or udon noodles
- 1 large red and 1 yellow pepper, julienned
- 2 carrots, julienned
- 1 bunch bunch broccoli, cut in large sections
- 1/2 head red or green cabbage. sliced
- 3/4 C. natural peanut butter
- 1/4 C. lite coconut milk
- 1/4 C. lite soy sauce
- 1/4 C. organic honey or Agave
- 1 2- inch section fresh ginger, grated
- 2 garlic cloves, minced
- 1 lime, juice and zested
- 1-2 T. chili paste or sriacha to taste
- A few dashes of sesame oil
Instructions
- Prepare 2 carrots, peeling and cutting them into small strips.
- Julienne 1 large red and 1 large yellow pepper.
- Cut 1 bunch broccoli into evenly sized pieces.
- Slice 1/2 of a cabbage. Place the cut vegetables into a large bowl.
- Add chili paste or sriacha to a food processor. Most people prefer 1 or 2 tablespoons, but you can adjust the amount depending on how spicy you want the dish to be.
- Add 1/4 cup honey or agave nectar and 1/4 cup coconut milk to food processor.
- Grate 1 2″ section fresh ginger into the food processor. Zest 1 lime into food processor, cut the lime in half, and add the juices.
- Activate the food processor, forming the crunchy thai peanut sauce recipe.
- Boil 1 package organic linguine or udon noodles.
- In a saucepan, heat some coconut oil at medium-high heat. Cook half the vegetables in the pan until tender and crisp. Once they are done, place cooked vegetables back into bowl and repeat cooking with the remaining half.
- Once vegetables and noodles are cooked, place them in a pan and then add the peanut sauce.
- Toss until noodles and vegetables are entirely coated with sauce.
- Top with cilantro, green onions, and chopped peanuts.