For some reason I have never been able to pull off a good peanut sauce and it’s a shame because peanut sauce is one of my favorite things to have when I am out for Thai food.
Tonight was rainy, cold & gross so ordering in some Thai did seem like the thing to do but after a second thought I was determined to make it myself.
And I did! Adding a little of this and a little of that, this time the peanut sauce turned out PERFECT. And with plenty leftover, I am looking forward to enjoying it with a bunch of meals this week.
Hope you enjoy it just as much.
Noodles & Veggies in Peanut Sauce
Serving of your favorite noodles (whole wheat penne)
Choices of vegetables (steamed broccoli, water chestnuts, green peas)
Cook noodles according to package directions until just add al dente.
If desired, saute vegetables in a pan with 1 tsp olive oil and 1 tsp minced garlic. Then add cooked pasta & 2 tbsp of the peanut sauce. Stir so that everything is coated in the sauce and cook until warmed through.
You can also use precooked veggies (either leftover or in the microwave) and just pour the sauce over the noodles and vegetables.
(makes 1 1/2 cups)
1 tsp oil
1 clove garlic, minced
1 tsp sambal oelek (for spice, omit if you wish)
2 tbsp. peanut butter, natural if possible
1/2 cup lite coconut milk
1/2 cup water
1 tbsp. soy sauce
1 tsp Agave or Honey, if using natural peanut butter
Cayenne Pepper or Red Pepper Flakes (optional)
In a small saucepan heat oil over medium heat. Add garlic and sambal oelek, if using. Cook for 1 minute and add the peanut butter. Stir for another 2 minutes until the peanut butter begins to melt. Stir in coconut milk, water, soy sauce, agave (or honey), if using. Cook over medium low heat, uncovered for 8 – 10 minutes, whisking ever. Taste and season with salt accordingly. Whisk in the cayenne. If using the cornstarch, add now and whisk in briskly. Otherwise, let thicken by simmering over low heat until it reaches the desired consistency.