Monday, April 11, 2011

Another Meatless Monday, Asian Style

This recipe for Asian Peanut Noodles is similar to Pad Thai noodle dishes popular at Thai restaurants. Add some stir-fried chicken and veggies (recipe for my favorite vegetable stirfry is included on the bottom of this page), and you've got a tasty dinner that's almost as good as that takeout place down the street.

Asian Peanut Noodles
  • 14.5 oz GF Vegetable broth
  • 5 tbsp natural  peanut butter
  • 1 tbsp sriracha chili sauce
  • 2 tbsp honey
  • 2 tbsp GF tamari (soy sauce)
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic, minced
  • salt and pepper (to taste)
  • 8 oz rice noodles
  • 2 tbsp chopped peanuts 
  • 1 lime, sliced
  • 3/4 cup scallions (green onion), chopped
  • Cilantro, chopped (optional)
Combine 1 cup vegetable broth, peanut butter, sriracha, honey, soy sauce, ginger, and garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes.
Cook noodles according to package directions. Drain and toss with peanut sauce, adding additional chicken broth if needed to loosen sauce. Top with chopped peanuts, scallions, cilantro (if using), and squeeze of fresh lime.

I like to serve this with my Thai inspired Stir Fried Vegetables
  • 1 medium-size carrot, sliced
  • 1-2 cups baby bok choy
  • 1 red pepper, cut into bite-size pieces
  • 5-6 mushrooms, sliced, or left in halves or quarters
  • 3 spring onions, cut in thirds
  • 1 small head broccoli, cut into florets
  • 1/3 cup vegetable stock
  • 2 Tbsp. fish sauce (or substitute 2.5 Tbsp. GF tamari  (soy sauce))
  • 1 Tbsp. lime juice
  • 5-7 cloves of garlic, minced
  • 1 tsp. liquid honey (or substitute agave nectar), plus more to taste
  • 2 tsp. corn starch dissolved in 4 Tbsp. water
  • 1 red chili, minced

Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over medium-high heat.
  1. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
  2. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
  3. Place a little oil in a wok/frying pan over medium to high heat. Add the carrots and mushrooms.
  4. When the wok/pan becomes dry, add a little of the wine or sherry, 1 Tbsp. at a time, to keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or until carrots start to soften.
  5. Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or until the broccoli has softened but still retains some of its crispness.

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