Thai Veggie Peanut Noodles Food

THAI NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 TBSP sesame oil and toss to coat.
• Set aside.
• Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional green onions, if desired.
• Yields 8 side dish servings or 4 main dish servings.
• **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
• As written, this recipe has some heat, but is still edible for my toddler son.

THAI VEGGIE PEANUT NOODLES

Steps:

• Place noodles in a bowl of boiling water.
• Soak or 5 mins and drain.
• Heat wok and fry the quorn until golden
• add the snow peas/mangetout and cook for another 2 minutes
• Whisk the peanut butter, chilli, brown sugar and soy in a bowl loosening with 2 tbsp warm water.
• Add noodles and sauce to pan and toss to coat and warm through.
• sprinkle over coriander to serve.