Cold Thai Peanut Noodles

Serves 1
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Directions

  1. 1Add half a cup of peanut butter to a measuring cup.
  2. 2Add some honey to the measuring cup with peanut butter.
  3. 3Pour about a quarter cup of soy sauce into the mixture.
  4. 4Add about a teaspoon of Sriracha to the mixture.
  5. 5Add a teaspoon of rice vinegar.
  6. 6Add a little bit of garlic.
  7. 7Add a handful of sesame seeds.
  8. 8Add some warm water to the sauce mixture.
  9. 9Boil a pound of pasta (any long pasta like spaghetti, fettuccine, or linguine works).
  10. 10Chop up some fresh veggies, starting with carrots, cutting them super thin and at an angle.
  11. 11Cut down where the little cracks are on the red bell pepper all the way to the bottom and pull to separate the sections.
  12. 12Use a spoon to take out the membrane from the bell pepper pieces.
  13. 13Cut the red bell pepper into thin, 1-2 inch pieces.
  14. 14Chop about a quarter of a purple cabbage very thinly.
  15. 15Chop the white part of the scallions very thinly, saving the green part for later garnish.
  16. 16Transfer the chopped vegetables into a large bowl.
  17. 17Chop up the green tops of the scallions for garnish.
  18. 18Add the cooked and cold noodles (cooled under cold water) to the large bowl.
  19. 19Pour the prepared sauce over the noodles and vegetables.
  20. 20Toss the noodles, sauce, and vegetables together.
  21. 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.