I’ve had Thai food on my mind lately. In our CSA box this week we received Thai basil and Thai chilies, and I’ve been dying to use them. Over the fourth of July I (or rather my eye…) had an unfortunate encounter with a hot chili and have since sworn I will always use gloves when working with chilies. Alas, my home is glove-less right now, so I substituted some cayenne pepper instead of the Thai chilies.
My cooking has evolved over the years – thankfully! I used to need to follow a recipe word for word in order to cook anything. After joining a CSA this year, I don’t have a choice as to the vegetables in my fridge! It is so liberating to just open the fridge and make something with whatever I have. This recipe is a perfect example of this. If I would have had flat rice noodles, I would have used them, but I only had linguine. If I would have had coconut milk, I would have used that, but I only had skim. If I would have had peanut oil, I would have used that, but I only had canola. You get the idea. So, feel free to experiment – I did!
A quick note about the fresh peanut butter. I recently discovered that my co-op has a big container of peanuts and that I can just turn the grinder on and out comes peanut butter! Pure peanut butter! No added salt, oil, sugar, etc. While it is a little thick for sandwiches (I usually add some honey to it), it is perfect for noodle dishes.
Noodles in Peanut Sauce
2014-10-09 08:49:30
Serves 3
The richness of the peanut butter is balanced with tamari and lemon juice to create a comforting sauce for your favorite pasta.
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Total Time
30 min
Nutrition Facts
Serving Size
295g
Servings
3
Amount Per Serving
Calories 590
Calories from Fat 141
% Daily Value *
Total Fat 17g
26%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 1mg
0%
Sodium 527mg
22%
Total Carbohydrates 85g
28%
Dietary Fiber 18g
72%
Sugars 8g
Protein 29g
Vitamin A
3%
Vitamin C
9%
Calcium
24%
Iron
40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 6 oz linguine noodles
- 2 cups fresh green/yellow beans
- 2/3 cup skim milk (or your favorite dairy-free milk)
- 1 small onion
- 1/4 cup peanut butter
- 1 tablespoon tamari
- 1 tablespoon lemon juice
- 1 pinch cayenne pepper
- 2 tablespoons Thai basil
- 2 tablespoons coarsely chopped peanuts
Instructions
- Boil water in a medium saucepan. Add the linguine noodles. Stir so they don't stick to each other.
- Dice the onion really small. Add it to a small saucepan with the peanut butter and turn the heat on medium-low. Add the skim milk, tamari, lemon juice, and pepper. Bring to a low simmer. Stir well.
- Prepare the beans. Wash really well, trim the ends and snap in half so they are about 1 1/2 inches in length. Add the beans to the boiling pasta and let cook for a couple of minutes. Using a slotted spoon, scoop the beans out and place in cold water to stop the cooking.
- Taste the sauce for seasoning and adjust accordingly.
- Drain noodles. Add beans to noodles. Pour sauce over noodles. Stir well to coat. Add some pasta water to thin out if needed.
- Garnish with Thai basil and coarsely chopped peanuts.
Adapted from The Meatless Gourmet
Adapted from The Meatless Gourmet
Craving Sustenance https://www.cravingsustenance.com/
Looks so good! Going to try this soon! -Rachel Bee