Lent-friendly recipes: Spicy Thai Noodles

Editor’s note: Every week during Lent, Jersey Catholic will feature a recipe perfect for Meatless Fridays submitted by Archdiocesan staff. This week, Jaimie Winters, Communications Manager, shared her recipe.

For the peanut noodles:

  • 1 box – Thick long-strand pasta such as Spaghettini, Bucatini, Linguini
  • Vegetables sliced in matchsticks:
  • Half a Red bell pepper
  • A quarter of a Cucumber
  • 1 carrot

Garnishes:

  • 4 Green onions sliced
  • 1 tsp of dried Cilantro or Parsley, 1/4 cup of fresh
  • 1/2 cup Salted roasted peanuts

Spicy peanut sauce:

  • 1/2 cup Peanut Butter
  • 2 tbl Sesame Paste (optional)
  • ¼ cup Warm water
  • 3 tbl Soy sauce
  • 2 tbl Honey
  • 1-2 tsp Sriracha or Chili Sauce
  • 2 tbl of Lime or Lemon Juice
  • 1 ½ tsp fresh Ginger
  • 1 Garlic Clove
  • 1 tbl  Sesame Oil

Throw pasta in boiling pot of water and cook al dente.

Prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.

Place drained pasta into a large serving bowl. Toss with sauce then add bell pepper, cucumber, cilantro or parsley, green onions, and peanuts and toss lightly. Sprinkle with a little more chopped green onions.

Serve warm or cold.

*Sauteed shrimp or tofu can be added for more protein.

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