Thai Pasta with Peanut Sauce

Ingredients

1/2 cup peanut butter
2-4 Tbsp soy sauce or coconut aminos
2 Tbsp lime juice
2 Tbsp maple syrup or honey
2 tsp grated ginger
2 small garlic cloves, minced
chili flakes or sriracha to taste
2-6 Tbsp warm water (to thin)
Desired meat (see notes)
Desired veggies (see notes)

Directions

Notes:

Pasta and Veggies: Long noodles of your choice are topped with a colorful mix of sautéed vegetables and finished with a light, creamy peanut sauce poured over just before serving.

We enjoy using mushrooms, red onion, purple broccoli, bok choy, kale, cabbage, red pepper, fresh ginger, and garlic, but this dish is easy to customize with your favorite veggies or whatever you have on hand.

Mushrooms especially add wonderful heartiness and depth to the dish (you know how we love fungi!)

Meat: For the meat option, sliced chicken breast or thighs, pork chops or pork shoulder, and flank steak, sirloin, or shaved beef all pair beautifully with the savory peanut sauce and vegetables.

Cook the noodles according to package directions. Drain and set aside.
Prepare the peanut sauce by whisking all the listed ingredients together in a bowl until smooth. Add warm water gradually until the sauce reaches a light pourable consistency. (You may wish to double the sauce.)
Heat a splash of oil in a large skillet over medium-high heat. Add red onion and mushrooms and sauté for 4–5 minutes until softened and lightly golden.
Add broccoli, red pepper, cabbage, bok choy, kale, garlic, and ginger (or whatever veggies you are using.) Cook another 4–6 minutes until vegetables are tender-crisp.
Stir in your cooked meat choice.
Divide noodles into bowls or plates. Top with the sautéed veggie and meat mixture.
Spoon or drizzle the peanut sauce generously over top just before serving.
Finish with optional toppings (chopped peanuts/cilantro/additional lime juice, etc.) and serve warm.

Enjoy!