Happy New Year! I'm still in holiday mode and don't have the motivation to cook anything from scratch, but did want to start off the new year eating healthy things. For dinner, I made these vegan Thai peanut noodles which took 10 minutes to make because everything came from a packet or a bottle.
For the noodles, I used Trader Joe's organic gluten-free, brown rice spaghetti noodles. These noodles are the best gluten-free pasta I've tried. In fact, my folks thought they were eating regular wheat spaghetti noodles. These spaghetti noodles cook in 9 minutes. I made about 2 cooked cups worth.
For the peanut sauce, I used Whole Foods 365 brand organic peanut sauce. This sauce is vegan but not gluten-free. If you can find a bottled peanut sauce that is gluten-free, then you can make this whole dish gluten-free friendly.
- While the noodles are cooking, in a wok or medium sauce pan, heat 1 tablespoon of olive oil on medium heat.
- Add 1/2 cup creamy organic peanut butter, 1/4 cup of organic peanut sauce, two pinches of organic ginger powder, and 1 cup of organic rice milk. The olive oil helps keep the peanut butter from sticking to the pan. Coconut milk would be best but you can use any dairy-free milk. I had rice milk in the fridge.
- Continuously stir all the ingredients together well for about 5 minutes until you have a nice smooth heated sauce. Add more milk in if you want a thinner sauce.
- Toss in the spaghetti noodles and mix well with the peanut sauce.
- From the Whole Foods salad bar, I got shredded beets, carrots, green onions, and chopped cashews which I used to top the noodles.
Voila! Ready to eat in 10 minutes. If you want to make this dish from scratch, here is a recipe I did back in April.
