There is a Thai restaurant in town that makes a creamy peanut noodle dish that my kids love so I did some research and came up with a recipe that is very similar.
Ingredients
- Olive oil
- 2 cups of shredded carrots
- 1 lb of broccoli florets
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 1/2 cups roasted lightly salted peanuts (or 1 cup of natural peanut butter)
- 1-3 tablespoons Thai red curry paste (the amount will depend on how spicy you like things)
- 1 can full fat, unsweetened coconut milk
- 8 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/2 cup honey
- 3 tablespoons sesame oil
- 1-2 teaspoons ginger paste
- 1/4 cups-3/4 cup water as needed to achieve the desired consistency
- 2 cups cooked chicken
- bunch of green onions, chopped
- 16 oz Thai rice noodles (stir-fry or wider)
Directions
- Start preparing your noodles according to the package directions.
- Sauté your onion, garlic, carrot, and broccoli in a large sauté pan with olive oil. Stir regularly.
- Place everything from the peanuts to the ginger paste in a food processor or blender and blend until smooth.
- Pour sauce from over onion mixture, stir to combine. Add prepared noodles and water (2 tablespoons at a time) until you achieve the right texture. You want your sauce to be creamy but not watery or thick like a paste.
- Toss with green onions and serve.
