I finally convinced my husband to try Thai food on a visit to Chicago when we were in college. He was pretty skeptical of it, but I knew that for someone who loved sauce SO much, (as in…can I have a side of ranch for my side of ranch) he would love the saucy spiciness of Thai food. Sure enough… he was hooked after one bite of Panang curry. When I was pondering what to test out next for the blog, HE is the one who suggested I make this. So here you go, it’s been sauce king approved, so you know it must be good…
It’s also super easy! Like 20-30 minutes depending on how fast you can boil a pot of water! And, you can use any vegetables you have in the fridge, or freezer! Make this with any type of pasta you want. I used organic whole wheat spaghetti noodles, but swap gluten free or authentic rice, vermicelli, or udon noodles and it will work just fine, probably even better!
This recipe has lots of veggies to fill you up and provide nutrients and fibre, whole grains with more fibre and protein, and peanut sauce that’s naturally sweetened with a kick of heat and a dose of healthy garlic and ginger…. doesn’t get much better than this!
Oh, did you want some health info? Lets talk ginger. I love ginger. Ginger tea, gingerbread, ginger salad dressing, ginger syrup, ginger cream cheese frosting (not sure if that’s a thing but that is now going to be a thing). Yeah, you get it. It also has some amazing health benefits! Score.
If you are prone to car-sickness or any type of motion sickness, ginger is your new BFF. It helps with all symptoms like nausea, feeling dizzy, and getting the cold sweats and is a safe cure for morning sickness during pregnancy so you can avoid taking manufactured drugs.
It also has amazing anti-inflammatory properties that can help with any sort of joint or muscle pain like arthritis. Add a daily dose of ginger to your diet and you could really decrease, if not eliminate, those aches and pains.
Studies have also shown that ginger may prevent the growth of colorectal cancer cells. Other studies have looked at using ginger as a treatment for ovarian cancer and found that ginger actually kills ovarian cancer cells. Even more interesting, the ovarian cancer cells exposed to ginger didn’t become resistant to its benefits, like cells do when they’re exposed to typical chemotherapy treatments. Since ovarian cancer is so hard to detect, it’s often very deadly. Prevention is key and eating ginger on a daily basis just might be the ticket.
| 30 Minute Thai Peanut Noodles (Vegan!) | Print |
- ½ pound pasta, I used organic whole wheat spaghetti, can sub any type you prefer
- 1 tablespoon coconut or olive oil
- 6 cups chopped vegetables, any (brocoli, carrots, celery, onions, mushrooms, kale, peas, zuchhini...)
- ¼ cup all natural peanut butter or almond butter
- 1½ teaspoons freshly ground ginger
- 1 clove of garlic
- 2 tablespoons honey, or sub agave for vegan
- ½ teaspoon red chilli flakes
- 2 tablespoons soy sauce, or sub Tamari sauce for gluten free
- ½ cup water
- chopped cilantro, optional for garnish
- sesame seeds, optional for garnish
- Bring a large pot of salted water to boil for your pasta.
- In a large sauce pan, heat oil over medium heat.
- Chop vegetables, hardest vegetables first, and add to sauce pan as you chop. (i.e., I used carrots, celery, mushrooms, broccoli, and kale, and added them to the pan in that order so the carrots would cook the longest and the kale would cook the least)
- Cook vegetables, covered, stirring occasionally
- Once water is boiling, add pasta and cook according to package instructions
- While vegetables and pasta are cooking, combine the peanut butter, ginger, garlic, honey, chilli flakes, soy sauce, and water in a medium sized bowl. Wisk together until well incorporated, and set aside. The sauce will seem watery but once mixed with the heat of the pasta it will become creamy.
- Once pasta is done, Drain and return to pot.
- Pour sauce mix over pasta and mix together until all noodles are covered.
- Add the vegetables, toss together, and serve.
- Garnish with fresh chopped cilantro and sesame seeds, if desired.
For more on the benefits of ginger, click here.
Yum! I love, love, love peanut noodles. It really doesn’t get better, especially if you have cilantro with it. Congrats on the new blog! I can’t wait to keep reading 🙂
Thanks Melissa! I’m gonna have to get some tips from you. Your blog is so great!!