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Thai Coconut-Peanut Sauce with Noodles and Vegetables

thai-noodlesSkip Asian takeout and make this heart-smart, delicious noodle dish instead! Featuring turmeric, which can help fight insulin resistance, and heart-healthy garlic and coconut, our Thai Coconut-Peanut Sauce with Noodles and Vegetables is a tantalizing, exotic dish that is sure to satisfy your appetite.

Makes 8 servings. Total preparation time: 30 minutes.

Preparation

1. Preheat oven to 425 degrees and line baking sheet with aluminum foil. Lightly toss cauliflower florets with 2 tablespoons olive oil and 1 pinch salt. Add cauliflower onto lined baking sheet, making sure that each piece is not touching. Roast in oven for 20-25 minutes until golden brown. Remove from oven and set aside.

2. Steam carrots with 1 tablespoon water in microwave-safe bowl for 3 minutes, then set aside. Meanwhile, cook brown rice pasta.

3. Heat oil in small skillet. Saute onion and garlic in skillet until fragrant, 2 minutes. Add turmeric and stir until fragrant, 10-15 seconds. Remove from heat and put in blender with peanut butter, chili sauce, honey, salt, and coconut milk. Blend until smooth.

4. Mix cooked and drained brown rice noodles in bowl with roasted cauliflower, steamed carrots, edamame, green onions, cooked chicken, mint or cilantro and Spanish peanuts. Drizzle sauce on the side and on top, and serve warm or cold. Enjoy!

Ingredients

Sauce

1 tablespoon coconut oil or olive oil

1 onion diced
2 cloves garlic, minced in garlic press
1 tablespoons turmeric
1/3 cup peanut butter
2 teaspoon red chili sauce, Sriracha, or Thai chili paste
1 tablespoon rice wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/2 can coconut milk, or 1 ¼ cup coconut milk

Noodles and Vegetables

1 package brown rice linguine or spaghetti, cooked and drained

1 head cauliflower florets, separated, and cut into quarters
1 cup julienned carrots, steamed in microwave for 3 minutes with 1 tablespoons water
1 tablespoon olive oil
1 red bell pepper, diced
1 ½ cup shelled edamame, frozen and thawed
1/2 cup sliced green onions
1/2 cup mint or cilantro leaves
2 cups organic chicken, cooked and shredded
1/4 cup Spanish peanuts

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy prepared coconut peanut sauce in a jar along with brown rice noodles, and frozen Asian mixed vegetables. Top with peanuts and basil. Serve with lime wedge and chili’s for extra flavor. Enjoy!

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