Wednesday, February 15, 2012

Spicy Thai Noodles

My husband, Scott, found the original for this recipe several years ago in a book called Vegetarian Meals for People on the Go. He made it for me when we were engaged, and over the years, we have adapted it some and made it our own. He made it for me yesterday for Valentine's Day. So, I decided to share our recipe on here.

Spicy Thai Noodles

1 lb. sesame noodles or thin spaghetti noodles*
1 large red bell pepper, diced
1 large green bell pepper, diced
2 ribs celery, chopped
1 large carrot, finely chopped
½ cup green onions, chopped
1 (4 oz.) jar chopped pimientos
1 cups roasted peanuts
½ cup soy sauce
½ cup sesame oil
½ cup peanut butter
1/3 cup brown sugar
2 teaspoons crushed red pepper
1 tsp. ground mustard

Cook noodles according to package directions. While noodles are cooking, chop vegetables and put in a large bowl with pimientos and peanuts. Stir in the noodles. In a small bowl, stir together the soy sauce, sesame oil, peanut butter, brown sugar, crushed red pepper, and mustard.  Pour over noodles/ vegetables and toss well. Serve.

*I can never find sesame noodles anywhere, so I always just use spaghetti noodles, and it turns out pretty well. 

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