Sweet & Spicy Pad-Thai Noodles with Peanut Sauce and Asian Veggies
(image coming soon--image uploads are down for the next hour and a half)
You'll need:
2-3 heaping Tbs. peanut butter
1 Tbs. soy sauce, or to taste
1 tsp. Sriracha hot sauce
1 tsp. fresh grated ginger
1/2 tsp. agave nectar or honey
1 cup Thai rice noodles
1 cup assorted vegetables- I used broccoli, snow peas, and green beans
1/4 cup water
Dash of thinly sliced scallions, for garnish
Kosher salt
Black pepper
Directions:
1.) Fill a large pot with water, place on stove on high heat until boiling. Once water is boiling, add kosher salt and the noodles, and cook according to package instructions. Have a colander ready in your sink.
2,) While waiting for the water to boil, get a smaller pot and add 1/4 cup water. Place on stove on medium heat. Add veggies, season with salt and pepper, and steam until tender.
3.) When noodles have finished cooking, drain in colander and cool noodles down with cold water.
4.) Meanwhile, get a small mixing bowl and add the peanut butter, soy sauce, sriracha, ginger, and agave nectar. Mix to combine. (NOTE: This sauce should be relatively thin but still creamy, add some hot water tablespoon by tablespoon to make thin it out and make it easier to mix).
5.) Get a large mixing bowl ready. Using your hands, squeeze the noodles to drain off excess water, place noodles in bowl.
6.) When veggies are steamed, drain off excess water and run them under cold water to cool them down. When they are cool to the touch, add them in the bowl with the noodles.
7.) Add the peanut sauce tablespoon by tablespoon into the bowl with the noodles and veggies and combine ingredients with your hand. (NOTE: Depending on your taste, you may not want to add all the peanut sauce to the noodle mixture. Sample a noodle to make sure it's coated to your liking)
8.) When everything's mixed, put noodles stacked high on a plate, garnish with pepper and scallions, and a dollop of sriracha on the side.
9.) Eat, and enjoy!
The great thing about this recipe is that it's really versatile. You can change the ingredient amounts as you wish, adjusting to the sensibilities of your palate. The vegetables in this dish are totally customizable, just last week I made this dish with Swiss chard and beet greens instead, and it was just as delicious!
