We were really excited to meet some of Ryan’s teammates, and their better halves, while we were in Arizona. Having someone over to your house for dinner, and especially your hotel room, can be a challenge for any cook. You don’t always know what people like, or what they don’t, and it can get a little stressful! These peanut noodles are a great go-to dish every time. The peanut butter and coconut make it rich and creamy while the fresh veggies lighten it up and add some crunch. It has an Asian inspired flavor profile but tastes comforting and homey. Just like mom used to make (if your mom was from Thailand).
Makes: 4 main course servings
Preparation Time: 25- 30 minutes
1 box of spaghetti (whole wheat, soba, gluten-free- your choice)
2 cloves of garlic, finely minced
1 tbs ginger, finely minced
1 tbs vegetable oil
1 tbs soy sauce
2 tbs sriracha chili sauce
1/4 cup chunky peanut butter
1/2 cup light coconut milk
1/2- 3/4 cup chicken stock
2 bell peppers (use different colors for variety) julienned
1 head of broccoli, florets only, stems removed
1 large carrot, peeled and julienned
1/4 cup roasted peanuts, roughly chopped
- Prepare the sauce by sauteing the garlic and ginger over medium heat in a large saute pan for two minutes or just browned. Add the sriracha, peanut butter, and soy sauce for another 3 minutes, whisking often so that the peanut butter is completely melted and absorbed with the other ingredients.
- Add the coconut milk and 1/2 cup chicken stock and reduce to low heat until the pasta is cooked.
- Boil the pasta according to package directions. Cook to al dente or slightly crunchy, as the noodles will continue to cook in the sauce.
- While the pasta is cooking, add the carrots, bell peppers, and broccoli to the sauce. Increase the heat back to medium and stir frequently so that the sauce doesn’t stick to the bottom of the pan.
- When the pasta is finished cooking, use a slotted spoon or strainer to place the pasta straight from the water into the peanut sauce. Stir it all together so that everything is mixed well together. If the sauce still seems a little thick, add the remaining 1/4 cup of stock into the mix.
- Divide onto four plates and top with roasted peanuts. Black sesame seeds are a nice touch too if you have them on hand.
Cooking In Red Socks 