Thai Peanut Noodles
Thai Peanut Noodles
Equipment
Ingredients
- 8 ounces rice noodles
- 3 cups broccoli florets and stems, sliced thin
- ½ cup water
- ½ cup almond milk or coconut milk
- 3 tbsp natural smooth peanut butter
- 2 tbsp pure maple syrup
- 2 tbsp tamari or soy sauce
- 1 tbsp minced fresh ginger
- ¼ tsp crushed red pepper flakes
Instructions
- In a large pot, bring 8 cups of water to boil. Once boiling add the noodles and cook according to the package instruction. Usually 4-5 minutes or until tender. Add the broccoli florets and cook for an addition minute and then drain and set aside.
- In another pot add the water, almond milk, peanut butter, tamari, maple syrup, ginger and red pepper flakes and cook over low heat stirring constantly until smooth. Approximately 8-10 minutes.
- Toss the noodles and broccoli in with the sauce until the noodles are evenly covered and serve. Garnish with cilantro and crushed peanuts
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