Peanut rice noodle bowls dressed in a spicy curried peanut sauce are beautiful to look at and delicious to eat! They are filled with healthy ingredients like quick-pickled carrots, edamame, and red cabbage.
Consider this my feeble attempt at trying to capitalize on (or manipulate) the constant toddler requests for “PEANUT BUTTER ON BREAD” at dinner time when whatever I’ve made doesn’t quite whet her palate.
Never mind that pasta and bread, though both beloved members of the carb family, are not identical enough to fool my very very very perceptive daughter’s eyes/taste buds.
But a worthy try nonetheless!! Maybe you’ll have more success?
On the bright side, less toddler consumption means more for mommy and daddy.
Not such a bad thing, if you ask me.
This recipe is from the America’s Test Kitchen cookbook Vegan For Everybody. I try to prepare vegan meals at least one or two times a week because it saves money to not buy tons of cheese and they’re generally pretty good for you. The key to making them taste good, in my opinion, is to focus on cuisines and flavors that are big and bold so that you don’t miss the meat/cheese/dairy/eggs/etc.
Peanut sauce is a guaranteed win because it’s peanut sauce!!! And what could be better?! This version gets some spice from Thai curry paste and chili peppers but still manages to feel light and refreshing. Plus the noodles are filled with beautiful vibrant vegetables. The original recipe called for the cabbage to be raw, but I sauteed it with the edamame because I knew the uncooked stuff would be a hard sell to both the toddler and the husband. The cooked cabbage really melts into the dish so you barely even notice it but still reap the benefits of all its nutrients.
- 1 tbsp vegetable oil
- 2 Thai or jalapeno chiles, seeded and minced
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1½ tsp Thai red curry paste
- ½ cup water
- ⅓ cup creamy peanut butter
- 3 tbsp seasoned rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 cup shredded carrots
- 2 tbsp seasoned rice vinegar
- 12 oz rice noodles
- 3 tbsp vegetable oil
- 2 cups frozen edamame
- 4 cups shredded red cabbage
- ⅓ cup dry-roasted peanuts, chopped
- 2 tbsp torn fresh Thai basil
- lime wedges
- To make the peanut sauce, heat the oil in a medium saucepan over medium heat. Stir in the chiles, garlic, ginger, and curry paste. Cook until fragrant, about 30 seconds. Mix in the water, peanut butter, vinegar, soy sauce, and sugar. Bring the mixture to a simmer and cook until slightly thickened, about 2 minutes. Set aside.
- To make the peanut noodle bowls, combine the carrots and rice vinegar in a small bowl and set aside.
- Place the noodles in a large bowl and cover with very hot tap water, stirring to separate them. Let soak until soft, about 20 minutes. Drain noodles.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the edamame and cabbage. Cook until the edamame are warmed through and the cabbage is starting to wilt. Remove from the skillet to a bowl and set aside.
- In the same skillet, heat the remaining 2 tbsp of oil over medium heat. Add the noodles, 1¼ cups water, and the peanut sauce. Cook until sauce has thickened and noodles are coated in it, about 1 minute.
- Toss the noodles with the carrots, edamame, and cabbage. Divide into serving bowls and top with peanuts and basil. Serve with lime wedges to garnish.
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