Cold Thai Peanut Noodles
Serves 1
Directions
- 1Add half a cup of peanut butter to a measuring cup.
- 2Add some honey to the measuring cup with peanut butter.
- 3Pour about a quarter cup of soy sauce into the mixture.
- 4Add about a teaspoon of Sriracha to the mixture.
- 5Add a teaspoon of rice vinegar.
- 6Add a little bit of garlic.
- 7Add a handful of sesame seeds.
- 8Add some warm water to the sauce mixture.
- 9Boil a pound of pasta (any long pasta like spaghetti, fettuccine, or linguine works).
- 10Chop up some fresh veggies, starting with carrots, cutting them super thin and at an angle.
- 11Cut down where the little cracks are on the red bell pepper all the way to the bottom and pull to separate the sections.
- 12Use a spoon to take out the membrane from the bell pepper pieces.
- 13Cut the red bell pepper into thin, 1-2 inch pieces.
- 14Chop about a quarter of a purple cabbage very thinly.
- 15Chop the white part of the scallions very thinly, saving the green part for later garnish.
- 16Transfer the chopped vegetables into a large bowl.
- 17Chop up the green tops of the scallions for garnish.
- 18Add the cooked and cold noodles (cooled under cold water) to the large bowl.
- 19Pour the prepared sauce over the noodles and vegetables.
- 20Toss the noodles, sauce, and vegetables together.
- 21Stick the finished dish in the fridge until ready to serve.
Ingredients
- 0.5 cup Peanut butter
- Honey
- 0.25 cup Soy sauce
- 1 teaspoon Sriracha
- 1 teaspoon Rice vinegar
- Garlic
- 1 handful Sesame seeds
- Warm water
- 1 pound Pasta (any long pasta like spaghetti, fettuccine, or linguine)
- Carrots
- Red bell pepper
- 0.25 Purple cabbage
- Scallions
Equipment
Measuring cupSpoonPotCutting boardKnifeColanderLarge bowl
Tips
- Any long pasta like spaghetti, fettuccine, or linguine works for this recipe.
- Cut carrots and bell pepper into thin, 1-2 inch pieces, cutting carrots at an angle.
- Save the green tops of scallions for garnish.
- Cool cooked noodles under cold water.
- Chill the mixed noodles and sauce in the fridge until ready to serve.
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