Sunday night and I don't want to spend hours in the kitchen. Saw this easy recipe on Facebook and decided to try it. Thai noodles with fresh veges all in a peanut, Sriracha, ginger sauce. Topped with cilantro. Served at room temperature. Lovely little change of course. Used up a lot of veges in the frig and have leftovers for lunch. The spicy Sriracha peanut sauce is awesome and would go with so many Thai dishes. Monday is right around the corner and it's going to be a wild week. Sometimes Mom just has to do something simple to keep the troops happy (including herself). Served with a great local microbrew. Yup, I'm ready for the week...bring it on.........!!!!!!!!!!
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 T Sriracha
1/4 cup water
1 T fresh chopped ginger
3 cloves chopped garlic
2 T brown sugar
Whisk all ingredients well. Cook one package pasta. Drain pasta. Cut:
1 bunch scallions
1 cup carrot matchsticks
1 cup each red pepper strips and yellow pepper strips
2 thinly sliced cucumbers
Mix veges with pasta. Pour sauce over all and mix well. Top with 1/2 cup peanuts and 1/2 cup chopped cilantro. Serve room temperature or chilled.
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 T Sriracha
1/4 cup water
1 T fresh chopped ginger
3 cloves chopped garlic
2 T brown sugar
Whisk all ingredients well. Cook one package pasta. Drain pasta. Cut:
1 bunch scallions
1 cup carrot matchsticks
1 cup each red pepper strips and yellow pepper strips
2 thinly sliced cucumbers
Mix veges with pasta. Pour sauce over all and mix well. Top with 1/2 cup peanuts and 1/2 cup chopped cilantro. Serve room temperature or chilled.
No comments:
Post a Comment