Take-out Tuesday, Oodles of Noodles with Peanut Sauce

the Painted Apron

5 years ago

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

Course Side Dish

Cuisine American, Asian

Keyword Asian noodles, butternut squash noodles, easy peanut sauce, noodles, noodles with peanut sauce, Pad Thai noodles, zucchini noodles

Prep Time 15

Cook Time 20

Servings 4

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.