Thai-style Peanut Noodles

 I wanted to make something different than the usual Vegetable Noodles recipe and when I saw this pack of spaghetti, decided to try a peanutty version....  The last time I made something similar was inspired by the thai red curry, so I added some red curry paste and a touch of coconut milk but this time it was coated in a smooth peanut sauce and delicious. Once the veggies are cut, this dish will be ready real fast. You could add some pan-fried tofu cubes, along with the noodles but since I didn't have any in stock, I skipped them this time.

THAI STYLE PEANUT NOODLES

Thai Style Peanut Noodles

Ingredients:
Spaghetti/Linguini - 8 to 10 oz, dry
Veggies of choice (Red Onions, Carrots, Broccoli, Red & Green bell Peppers, Cabbage) - 2 to 3 cups
Tofu - 1/2 cup (optional) - cut into cubes and tossed in a pan with some oil and salt
Peanut Butter - 1/4 to 1/3 cup
Sriracha Chilli Sauce/ Chili Garlic Sauce/ Sambal - 2 tbsp (or to taste)
Soy Sauce - 1 to 2 tbsp
Lemon Juice - 1 tsp (optional)
Ginger - 1 tbsp, minced finely
Garlic - 3 to 4 cloves, minced finely
Oil (Sesame or Canola) - 1 tbsp
Spring onions / Cilantro leaves - 1 tbsp for garnish

Method:

1) Heat plenty of water in a big pan and when boiling add about half tsp of salt and drop the noodles. Cook until al dente or follow package directions. Drain the noodles , reserving some of the pasta water.

2) In a wide kadai/skillet,  heat oil and add ginger, garlic & whites of spring onions (if using) then add the veggies and saute them till tender crisp. Don't add salt since the peanut-butter and soy sauce have plenty of sodium.

3) In  a small bowl combine the peanut butter, soy sauce & chilli sauce and add a few tbsp of the pasta water to make the peanut sauce. 


4) Add this sauce to the veggies and mix well before tossing in the noodles (and tofu, if using) &  allowing the sauce to coat them uniformly.Garnish with coriander leaves or spring onion tops.