Thai Peanut Noodle Stir Fry

Ingredients:

Thai Peanut Stir Fry

• 8 ounces brown rice noodles (white would work as well)

• 2 tablespoons peanut oil

• 2 cloves garlic, minced

• 4 green onions, sliced

• 1 chopped red bell pepper

• 2 cups chopped radicchio

• 1 cup bean sprouts

• 1-1 1/2 cups peanut sauce, recipe follows

• 4 tablespoons finely chopped peanuts

• Fresh cilantro (for garnish)

Thai Peanut Sauce

• 1 cup full-fat coconut milk

• 2 tablespoons Thai red curry paste

• 6 tablespoons (1/4 cup plus 2 tablespoons) peanut butter

• 2 tablespoons honey (substitute agave nectar for vegan option)

• 1 teaspoon kosher salt

• 1/8 teaspoon ground ginger

• 1/8-1/4 teaspoon cayenne (optional)

• 1 tablespoon apple cider vinegar

• 1/4 cup water

Instructions:

1. Bring a large pot of water to a boil. Cook the rice noodles according to package directions, but remove them from the water 1-2 minutes early. They will finish cooking as they're sautéed with the vegetables and sauce.

2. While the noodles cook, you can get the sauce ready, and start cooking the ingredients. Combine all of the peanut sauce ingredients in a saucepan over medium-low heat, whisking constantly. Bring to a low boil, and continue to whisk for 3-5 minutes. Remove from heat and set aside.

3. Heat the oil in a large skillet. Add the onions and cook for 1-2 minutes, until starting to get soft. Stir in the garlic and cook for 30 seconds. Add the chopped red bell pepper and cook for 3-4 minutes until tender. Pour in the radicchio and bean sprouts, and cook for a minute.

4. Add the cooked noodles and sauce to the pan, stir, and cook for another 2 minutes, until everything is well incorporated.

5. Divide the mixture between 4 bowls. Top each bowl with 1 tablespoon of crushed peanuts and a sprinkle of fresh cilantro.

6. If you're not eating right away, reheat left overs in the microwave with 1-2 tablespoons of water.

Shared from Veggie and the Beast