Take-out Tuesday, Oodles of Noodles with Peanut Sauce
I tend to stay away from recipes that have to be prepared at the last minute
because at the end of the day,
sometimes the last thing I want to do is cook
I prefer to make things earlier in the day and just pop them in the oven
But this dish is so simple, you can whip it up in no time
with very little effort,
and you will be enjoying a healthy, vegetable filled satisfying meal!
I am loving the convenience of the spiralized vegetable and bag salads available now, and for this recipe I used butternut squash and zucchini noodles, along with broccoli slaw and pad Thai noodles
The sauce is made with peanut butter, rice vinegar, soy sauce, sweet chili sauce and sesame oil
soften the peanut butter for 20-30 seconds in the microwave and it will blend like a dream with the other ingredients
Soak the pad Thai noodles* in hot water for 10 minutes {or according to package directions} and drain
*substitute more zoodles or slaw for a lower calorie/carb version if desired
Saute the squash noodles by themselves for several minutes and then add the faster cooking zucchini noodles and broccoli slaw
When the vegetables are done, after about 5 minutes of stirring and tossing with tongs, add sauce and drained noodles
Cover the pan and turn off the heat and let the sauce heat and melt into the noodles and vegetables
After a few more minutes, use tongs to continue stirring and tossing until everything is evenly coated with sauce, turning burner back on to heat if necessary
Garnish with green onion tops and cashews or peanuts
Oodles of Noodles with Peanut Sauce
Ingredients
Noodles
- 10 oz butternut squash noodles
- 8 oz zucchini noodles
- 6 oz broccoli slaw
- 8 oz Pad Thai noodles*
- 1 T butter
- 1 T olive oil
- 2 cloves garlic minced
Peanut Sauce
- 1/3 cup peanut butter
- 3 T soy sauce
- 3 T sweet chili sauce
- 2 T rice vinegar
- 1 T sesame oil
Garnish
- 2-3 green onions chopped
- 1/2-1 cup cashews or peanuts
Instructions
- Soak pad Thai noodles in hot water for 10 minutes, or according to package directions, then drain and set aside.
- Put peanut butter in a measuring cup and microwave for 20 seconds to soften. Add remaining sauce ingredients and stir well to combine into a smooth sauce. Set aside.
- Melt butter with olive oil in a large deep skillet over medium high heat. Add butternut squash noodles and cook for 1-2 minutes, tossing around with tongs. Add zucchini and broccoli slaw, and continue to stir and toss. After about 5 minutes vegetables should be al dente. Add garlic and cook 1 minute. Turn burner off. Add pad Thai noodles and sauce. Cover skillet and continue to let it sit on burner for several minutes to heat sauce and pad Thai noodles. Uncover and stir, again using tongs to toss noodles around and combine with sauce. Turn burner back on to low and continue to toss and stir until sauce in incorporated. Garnish with green onions and nuts and serve immediately.
Notes
Enjoy!
🍜
I will be joining these fabulous parties and blogs:
Meal Plan Monday Dishing it & Digging it, Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday
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Jenna, oodles of noodles looks delicious and simple. I am tiring of roasted vegetables every night. I have roasted everything I can think of 😂 Happy Tuesday!
I admire you dedication to your January pledge Pam…
This looks really good, Jenna. Love the idea of the spiralized veggies and I’m a sucker for pad thai and anything peanut butter (except for just eating peanut butter straight!).
I could live on peanut butter Jeanie, straight out of the jar spoonful is often my breakfast!
Healthy and delicious too Jenna! I love that all those veggies are available already spiralized at the grocery store.♥
yes, I’ll take all the help I can get!
Ah, Thai food is great! I would just add some ground spicy peppers to this dish. Nice one!
Yes, great addition! I am a heat wimp so the Sweet Chili Sauce gave it enough of a kick for me 🙂
I ADOOOORRRRE Pad Thai!!
Shanley Belle loves Pad Thai noodles, so she would probably love this recipe!
It is fun to prepare!
Love your Tuesday recipes! This looks yummy, Jenna! 👍 I have only seen spiralized veggies in the frozen food section, I will have to look for them in the fresh isle. Of course, I could always spiralize my own but I like that this is easy! 😍
I do have a spiralizer, but I’m a sucker for less prep 🙂
Mmmmmm this looks scrumptious, Jenna, and oh, so easy! Thank you!
seriously easy, thanks Kitty!
Just reading the first words of this post, I had a huge “DUH” moment. The kind that makes you slap your forehead and say why didn’t I think of that. I hate cooking at dinner time too because I am so tired then. Except for using my crockpot I always start late afternoon. Now thanks to you, for 2019, I will be searching out things I can prepare in the morning.
hi Nancy, just about every casserole type dish on my blog can be made ahead, many up to 24 hours. I love the feeling of knowing dinner is done! Here’s to an easier 2019!
I haven’t tried any of the spiralized veggies yet, need to do that. This sure looks tasty. I like the idea of early prep so when we’re winding down, all the work is done. Smart!
I think the thing I like the most about spiralized vegetables is how cute they are 😂
Sounds like a nice healthy meal:@)
Lovely. I was thinking shrimp for sure!
thanks Mimi, shrimp would be wonderful!