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Can I just take a moment to say I’m actually good with the sky being cloudy and cool today? It’s soooo not my nature to say something that outlandish; I’m a summer gal through and through. But we just emerged from a weeklong heat wave, with humidity nearly thick enough to steam up your eyeglasses.
I’m that girl that rarely turns on the air condition in the car or in the house, as I’d rather throw open the windows all the way and let the warm wind happen. All summer long, I’m outdoors every second possible. Except last week.
When it’s too hot to turn on the oven or even consider the grill, it’s time for cool recipes like Thai Peanut Noodles.
Regular noodles, gluten-free noodles – it’s up to you. (Courtesy of Amy Dong)Whether it’s keeping the kids busy while they’re home all summer or it’s the hectic reorienting of fall schedules, one thing is certain: easy yet delicious dinners are appreciated.
The only cooking you’ll need to do is boil the noodles. All the other components (vegetables and peanut sauce) require only slicing and tossing.
Amp up the colors, textures, and flavors. (Courtesy of Amy Dong)If you like having your meals prepared ahead of time, you’ll love that this Thai peanut noodle dish can be made well before you have to serve it. Because it can be served chilled or at moderate room temperature, there’s no need to worry about timing dinner just right. This dish is superb for your lunchbox the next day as well.
Thai style peanut sauce keeps well in the fridge.. (Courtesy of Amy Dong)This Asian noodle dish is full of fresh, crispy, colorful veggies. Keep it vegetarian, or add shredded chicken or sautéd shrimp for extra protein.
If you or your eaters enjoy a bit of kick, there’s no better choice than a dash (or three) of Sriracha to deliver a flavor punch.
As for the noodles, spaghetti or linguine noodles work great. Gluten-free noodles can also be used.
Add your choice of protein and spice it up however you like.. (Courtesy of Amy Dong)Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 6
Ingredients
For the Noodles:
For the Peanut Sauce
Instructions
Cook: In a large heavy pot, cook noodles in well-salted boiling water, according to package instructions. Rinse with cold water thoroughly. Drain well. Transfer to a large bowl and sprinkle with 2 TB Asian sesame oil. Toss well and set aside.
Sauce: While pasta is cooking, prepare peanut sauce: Combine all sauce ingredients and whisk together in a bowl until fully incorporated. Set aside (note: sauce can be made in advance.)
Toss: Toss sauce with cooled noodles until well coated. Add bell pepper, cucumber, green onions, and shredded chicken, tossing to combine well. Can be covered and chilled or kept at room temp until ready to serve. Garnish as desired when ready to serve.
Notes
Peanut Sauce can be made 1-2 days in advance. Keep chilled in airtight container until ready to use, and stir before use.
Entire dish, minus garnishes, can be prepared the night before. Keep covered and chilled.
Feel free to omit chicken for a meatless version.
Nutrition
Calories: 528kcal | Carbohydrates: 72.4g | Protein: 18.3g | Fat: 19.2g | Saturated Fat: 3.4g | Cholesterol: 5mg | Sodium: 469.2mg | Fiber: 4.5g | Sugar: 12.4g
Course: Dinner, Main Dish
Cuisine: Asian American
Method: Stovetop
This article was originally published on chewoutloud.com.
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