Thai Peanut Pasta with Sesame Veggies

Thai Peanut pastaIngredients:

2 tbps Vegetable oil
2 tbsp Peanut oil
1/3 cups Smooth peanut butter
2 cups Water
2 tsp Grated ginger
1 Package noodles (linguine or rice noodles. Using rice noodles makes the recipe vegan.)
Pinch Red pepper flakes
4 cloves garlic
2 tsp Sesame seeds
1 Green pepper
2 Carrots
8 Mushrooms
1 tbsp Soy Sauce
1 tbsp Fresh lemon juise
Dash Apple cider vinegar
Salt, to taste


Peanut Sauce:

Place 1 tbsp peanut oil, 1tbsp vegetable oil, soy sauce, ginger, red pepper flakes, peanut butter, garlic, water, fresh lemon juice, apple cider vinegar, and salt into small pot and heat. Stir continuously. Set aside when it has reached desired heat and consistency.


Slice carrots and green pepper in to strips. Slice mushrooms. Heat 1 tbsp vegetable oil, and 1 tbsp peanut oil in frying pan. Add carrots and green peppers to oil. Cook until carrots become soft, and somewhat crispy. Add mushrooms, soy sauce, sesame seeds, and a little bit of lemon juice and red pepper flakes. Cook until mushrooms are soft and slightly browned.


Cook desired noodles according to directions on package, but adjust time so the noodles are somewhat al dente (a little bit under-done, so they are tougher.) When noodles are done and drained, add peanut sauce to noodles and toss together.

Serve veggies and noodles together. A light white wine would complement the flavors very nicely.

Serves 2.

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