photo by Lea Kriesberg
I came up with this at the end of the week when I had eaten all of the stir fry I prepared and had leftover vegetables. I had a box of brown rice noodles saved and I didn’t want to waste my vegetables, so I whipped up a take on thai peanut noodles. I didn’t have peanut butter, but I used my almond butter and it turned out great. I also had sesame oil, miso paste, and soy sauce stocked up which made it really easy. This took me less than 1o minutes and was super satisfying and healthy. Brown rice noodles cook in just five minutes or less, and stir frying the vegetables on the side at the same time is also fast and easy. You could easily make a big pot of this by making more noodles, but I only needed one serving.
Prep: 5 minutes
Cook: 5 minutes
Serves: 1
Ingredients:
- brown rice pad thai noodles
- bell pepper
- string beans
- carrots
- 1 tablespoon coconut oil
- 1 tablespoon almond butter
- 1 teaspoon miso paste
- 1 tablespoon soy sauce
- 2 tablespoons water
- 1 teaspoon salt and pepper
Supplies:
- small pot
- frying pan
- chopping board and knife
- spoon
Instructions:
- Prepare the sauce. Mix almond butter, sesame oil, miso paste, soy sauce, salt, pepper, and water. Add more water until you get a consistency you like.
- Chop all of the vegetables into small uniform pieces
- Bring water to a boil and cook the noodles according to the instructions
- While the water is heating up, start heating up your pan.
- Add a spoonful of coconut oil to the pan. When the pan is hot, add your chopped vegetables and cook until softened, around 4 minutes
- When the noodles are cooked and drained, add your vegetables and sauce to the pot. Add water to help everything combine.
recipe by Lea Kriesberg
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