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Thai Noodles

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This vibrant Thai-inspired noodle dish combines the comfort of pasta with bold, aromatic flavors. Crisp cabbage and sweet onion provide a fresh crunch against the rich, creamy sauce. The sauce itself is a perfect balance of savory peanut butter, tangy lime, spicy red pepper, and warming curry powder, all enriched with coconut milk. It&# 226;€™s a quick, satisfying meal that comes together in under 40 minutes, making it ideal for busy weeknights. The dish is naturally vegan and packed with fiber from the vegetables and whole grains (if using whole wheat pasta). Serve it hot for a hearty main course that feels both exotic and home-cooked.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 366.3
Dietary: Vegan
Description
This vibrant Thai-inspired noodle dish combines the comfort of pasta with bold, aromatic flavors. Crisp cabbage and sweet onion provide a fresh crunch against the rich, creamy sauce. The sauce itself is a perfect balance of savory peanut butter, tangy lime, spicy red pepper, and warming curry powder, all enriched with coconut milk. It's a quick, satisfying meal that comes together in under 40 minutes, making it ideal for busy weeknights.
Ingredients
  • 3 cup Chopped cabbage
  • 1 md Onion; chopped
  • 1 1/2 teaspoon Oil
  • 9 ounce Pasta shapes
  • 1/4 cup Crunchy peanut butter
  • 1 tablespoon Fresh lime juice
  • 1 1/2 teaspoon Brown sugar
  • 1 1/2 teaspoon Soy sauce
  • 1 1/2 teaspoon Worcestershire sauce (vegetarian)
  • 1/4 teaspoon Crushed red pepper
  • 1/2 teaspoon Curry powder
  • 1/8 teaspoon Ground cloves
  • 1 clove Garlic, minced or mashed
  • 7 oz Coconut milk
  • 1 tablespoon Chopped fresh cilantro
  • 1 teaspoon Chopped fresh basil
Directions
  1. 1
    Heat oil in a large skillet over medium heat. Add chopped cabbage and onion, and sauté until just softened but still crisp, about 3-4 minutes.
  2. 2
    Transfer the sautéed vegetables to a large serving bowl and set aside.
  3. 3
    Bring a pot of salted water to a boil. Cook pasta shapes according to package directions until al dente. Drain well.
  4. 4
    While the pasta cooks, combine peanut butter, lime juice, brown sugar, soy sauce, Worcestershire sauce, crushed red pepper, curry powder, ground cloves, and minced garlic in a small saucepan.
  5. 5
    Place the saucepan over low heat. Gradually whisk in the coconut milk until the mixture is smooth and well combined.
  6. 6
    Heat the sauce gently until warm, ensuring it does not boil. Remove from heat.
  7. 7
    Add the cooked pasta to the bowl with the vegetables. Pour the warm peanut-coconut sauce over the pasta and veggies.
  8. 8
    Toss everything together until the pasta and vegetables are evenly coated in the sauce.
  9. 9
    Stir in the chopped fresh cilantro and basil.
  10. 10
    Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 366.3kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 35.6mg2%
Total Carbohydrate 69.0g23%
Dietary Fiber 9.0g36%
Sugars 7.9g
Protein 13.9g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Suggestion: This is a rich and heavy dish. Pair it with a light green salad or steamed vegetables to balance the meal.

Sauce Variation: For a thinner sauce, add a splash of vegetable broth or water. For extra heat, increase the amount of crushed red pepper.

Ingredient Note: Ensure you use vegetarian Worcestershire sauce to keep this recipe vegan, as traditional versions often contain anchovies.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or coconut milk to loosen the sauce.

Keywords: thai noodles, peanut sauce, coconut milk, vegan pasta, cabbage stir fry, quick dinner, curry powder, lime juice, soy sauce, cilantro, basil, easy recipe, weeknight meal, gluten free option, dairy free
Read it online: https://www.chefs-mate.com/recipe/thai-noodles/