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.
