Curry and Peanut Noodles
Author: Jenn
Prep time:
Cook time:
Total time:
Serves: Serves 4
- 250g spaghetti
- ⅓ cup peanut butter
- 3 tbsp Thai red curry paste
- 2 tbsp. soy sauce
- 2 tbsp honey
- 1 tbsp canola oil
- 1 package{350g} extra firm tofu sliced into strips or 1 lb. cooked chicken breast cut into strips
- 2 garlic cloves, minced
- 4 carrots,sliced or chopped
- 1½ cups snap peas
- 2 green onions, thinly sliced
- ¼ cup chipped peanuts {optional}
- Cook pasta in a large pot of boiling water as per package directions. Reserve ½ cups of pasta water. Drain remaining water and return pasta to pot.
- Whisk peanut butter, reserved pasta water, curry paste, soy sauce, and honey in a bowl until smooth.
- Heat a large, non-stick frying pan over medium-high heat. Add oil, then tofu and cook until golden brown. {Substitute chicken in this step if desired}
- Remove tofu and return frying pan to heat. Add garlic, snap peas, and carrots. Cook, stirring often, until vegetables are tender crisp.
- Add peanut sauce to noodles then stir in tofu and vegetables. Top with green onions and chopped peanuts if desired.
Recipe by Clean and Scentsible at https://www.cleanandscentsible.com/curry-and-peanut-noodles/
3.5.3208