Ingredients
- Thai stir fry rice noodles (I use 1/2 box you can use whatever you like)
- 4 cups frozen vegetables (1 small package stir-fry vegetables, a combo of sugar snap peas, carrots, lima beans, bean sprouts, water chestnuts, and mushrooms - or use what you want)
- 2 garlic cloves, minced
- 2 tablespoons oil
- 1/4 cup chopped fresh cilantro (optional, as garnish)
- SAUCE
- 3 tablespoon oil (peanut oil)
- 1 tablespoon sesame oil
- 4 1/2 teaspoon lemon juice
- 4 1/2 teaspoon maple syrup
- 1 tablespoon soy sauce (make sure to use gluten free if you avoid gluten)
- 1 1/2 tablespoon rice vinegar
- 3/4 teaspoon hot sauce (hot sriracha sauce)
- 1/4 cup peanut butter (plus 1 teaspoon, creamy)
- 1 1/2 teaspoon tamarind paste
- 1/4 cup peanuts, chopped fine
How to Make
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Step 1: Boil enough water to cover noodles and soak them for 8-10 minutes (follow package directions). Drain. In a large skillet over medium-high heat toss the frozen vegetables and garlic in 2 tablespoons oil until heated through. In a medium bowl, whisk together sauce ingredients until well combined.
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Step 2: In a medium bowl, whisk together sauce ingredients until well combined. Once vegetables are warm and sauce and noodles are ready, remove vegetables from skillet and set aside.
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Step 3: Return skillet to medium heat and add sauce and noodles, stirring together until noodles are thoroughly coated. Add vegetables back to skillet and stir to combine everything. Divide amongst 2-4 plates and sprinkle with fresh chopped cilantro, if desired.
We hope you enjoy this recipe!
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