I start my second year of college exactly a week from today, and at that point I will start posting one recipe a week, so if you are subscribed to my newsletter (as you should be) you will receive that weekly recipe straight to your inbox!
So basically what I’m saying is right now is the perfect time to subscribe to my blog if you’re not and ALSO a perfect time to make Gingery Peanut Butter Noodles.
I love Thai food, but because I’ve been trying to eat out less than usual, I figured I would just make a Thai-inspired dish at home.
It has peanut butter, ginger, basil, and Sriracha. To me these ingredients are all Thai-ish, but more importantly it’s all delicious! Especially the way they come together in this dish.
Most sauces include some type of sugar to create more complex flavors in dishes, and I aimed to do the same in this dish. The difference is I made this dish based on whole-foods. There is no granulated or liquid sugar in the sauce, oh no.
I just barely sweetened the sauce with a date!
I want to experiment a bit more with this idea perhaps making some kind of sweet asian-inspired marinade, but for now I am chowing down on these noodles and gladly sharing them with you so you can do the same!
I think you guys will love this recipe. It comes together in just 15 minutes, it’s variable, it’s healthy, and it’s gluten-free if you use tamari in place of soy sauce! Woo!
If you make this recipe, leave me a comment letting me know how you liked it and use the hashtag #sippingonsoy on Instagram so I can see your recreations! It truly makes my day.
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Until next time, lovely humans. xx
Vegan Ginger Peanut Butter Noodles
- 16 oz. brown rice spaghetti noodles
- 8 oz. broccoli florets chopped
- 3 oz. snow peas chopped
- 1 shredded carrot
Peanut Butter Sauce
- 1/2 cup water
- 1/3 cup peanut butter
- 3 tablespoons low-sodium soy sauce substitute tamari for GF
- 1 pitted Medjool date
- 1 tablespoon Sriracha
- 1 tablespoon chopped basil
- 2 cloves garlic
- 2 teaspoons 8 g fresh ginger
- 1 teaspoon lime juice
Cook pasta according to package instructions.
While pasta is cooking, blend together peanut butter sauce ingredients.
In a medium skillet, water saute or steam vegetables until heated through. About 5 minutes or so.
Once pasta is done cooking, rinse and drain. Add the noodles back into the pot and add the veggies and peanut butter sauce. Stir until evenly incorporated.
Garnish with lime juice & sesame seeds if desired, and serve!
*You can use whatever veggies you like, I just listed what I used.
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Want some more vegan & gluten-free lunch/dinner ideas? Check out these recipes!