Monday, June 25, 2018

Veggie Noodle Pad Thai

Source: http://chelsealeblancrdn.com
(slightly modified by Aimee)

INGREDIENTS
  • 1/4 cup peanut butter
  • 1/2 tsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp honey
  • 2 tsp sriracha sauce
  • 1 tsp pepper
  • 1/2 tsp ginger powder
  • 1 tsp garlic powder
  • 6-10 Tbsp water
  • 2 heaping Tbsp olive oil
  • 20 oz. veggie noodles (I like zucchini & butternut squash)
  • chopped basil leaves
  • 1/4 cup chopped peanuts
INSTRUCTIONS
  1. In a medium sized bowl, combine peanut butter, rice wine vinegar, soy sauce, honey, sriracha sauce, garlic powder, ginger powder, pepper and water.
  2. On medium high heat, heat olive oil in a large sauté pan or wok and add your spiralized butternut squash. 
  3. Cook for 7 to 9 minutes or until noodles are cooked and golden brown.
  4. Add Zucchini and give it a quick toss (zucchini will cook much faster)
  5. Toss noodles in the sauce and serve with basil and peanuts.