I have a serious love of all foods Thai. I attribute this to my Uncle Terry and Aunt Shelley taking me to Festival of Nations for many years up in the twin cities, where we always made a stop at the pad thai booth. Oooh delicious pad thai, the "never gonna get this in LaCrosse" treat! It's still my favorite food to this day. While I'd never actually had thai peanut noodles before, it wasn't hard to imagine the flavor country in there, and my wheels are always turning on how I could make it healthier than what you'd get at a restaraunt or from a food cart. Thus, a recipe was born.... and it's pretty damn good if I do say so myself!
Thai Peanut Noodles2 cups carrots, peeled and sliced, steamed
2 cups broccoli florets, steamed
1 blockWestSoy Peanut Baked Tofu, diced
8 oz uncooked whole-wheat pasta
2 tbsp peanut butter
2 tbsp hoisin sauce
1 cup starchy pasta water
1 large handful chopped cilantro
1 handful fresh parsley, chopped
The sauce couldn't be simpler, wisk together the PB and Hoisin, adding the starchy pasta water when the pasta is almost done. Voila! Sauce. Once the pasta is fully cooked, toss with the sauce. The herbs could be added at thsi time too. Steam together the broccoli and carrots, and toss with the noodles once they've reached your desired texture.
The sauce couldn't be simpler, wisk together the PB and Hoisin, adding the starchy pasta water when the pasta is almost done. Voila! Sauce. Once the pasta is fully cooked, toss with the sauce. The herbs could be added at thsi time too. Steam together the broccoli and carrots, and toss with the noodles once they've reached your desired texture.
This recipe serves 6 and has a WW point value of 5, but if you're like me, you'll want a heaping bowlful for dinner for 10 points :-)
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