Peanut butter Thai noodles

Stephania Mitsides

Blogger

Preparation Time:

10 min

Cooking Time:

15 min

Portion(s):

4 servings
Category:For Kids | Vegetarian

Made with

Cut-Vermicelli-sm
Cut Vermicelli

Ingredients

  • 250g Mitsides Cut Vermicelli
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 1 Tbsp ginger, grated
  • 1 tsp garlic, minced
  • ½ cup cauliflower, cut in small florets
  • ½ cup green beans, cut in pieces
  • ½ cup grated carrot
  • 2 Tbsp sweetcorn
  • ½ cup coconut milk (in carton box)
  • 1 Tbsp peanut butter
  • 1 Tbsp lime juice

Method

In a medium sized saucepan with plenty of boiling water, cook the vermicelli following pack instructions. Drain and set aside.
In a large frying pan, add the sesame oil, garlic and ginger. When they start to release their fragrance add the cauliflower, corn, green beans and carrot. When slightly softened, add the soy sauce, coconut milk and peanut butter. Mix well and cook for about 5 minutes until the liquid thickens. Add noodles and lime juice to the sauce, mix well and serve in bowls!

Discover More Recipes

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email