Rice Noodles With Veggies & Peanut Sauce

Name: Rice Noodles With Veggies & Peanut Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 large or 2 small zucchini; 3 large carrots, peeled; 1 red pepper, thinly sliced; 12 ounces rice noodles (Pad Thai) or fettucine; 2 eggs, lightly beaten; 2 tablespoons vegetable oil; 1 tablespoon ginger, peeled and coarsely chopped; 1 tablespoon ginger, peeled and coarsely chopped; 2 teaspoons garlic, minced; 1/4 cup smooth peanut butter; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 1/4 cup brown sugar; 1/3 cup soy sauce; chopped peanuts; chopped green onion; chopped cilantro; sliced lime; Sriracha sauce

by Leah Althiser

4 Servings

25 min

Give me some rice noodles and veggies slathered in spicy peanut sauce and I am a happy girl.

But many peanut sauces are WAY too spicy for my little one.

I’ve been working on a version that is kid-friendly while still full of flavor and goodness.Here are the results with some pictures -your whole family will enjoy this healthy dish!

I made the peanut sauce with an immersion blender. You just throw all of the ingredients in a glass jar, buzz for a few seconds, and it's ready to go.

I used a spiralizer to get the veggies prepped, but you can just finely cut them up as well.You can use any veggies you have on hand, making it a nice way to use up some odds and ends. You can use:zucchinisummer squashcarrotspeppersmushroomspeasgreen beansYou get the idea - anything goes.

Here are the finished noodles covered with toppings. I serve the noodles plain to my little girl but load them up with toppings for my husband and myself.

Rice Noodles With Veggies & Peanut Sauce

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Recipe details

Yield 4 Servings
Time spent: Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min

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Ingredients

1 large or 2 small zucchini
3 large carrots, peeled
1 red pepper, thinly sliced
12 ounces rice noodles (Pad Thai) or fettucine
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 tablespoon ginger, peeled and coarsely chopped

Sauce

1 tablespoon ginger, peeled and coarsely chopped
2 teaspoons garlic, minced
1/4 cup smooth peanut butter
2 tablespoons sesame oil
2 tablespoons rice vinegar
1/4 cup brown sugar
1/3 cup soy sauce

Optional garnish

chopped peanuts
chopped green onion
chopped cilantro
sliced lime
Sriracha sauce

Instructions

To make the sauce:

Combine the ginger, garlic, peanut butter, sesame oil, rice vinegar, brown sugar and soy sauce with an immersion blender, food processor, or blender. Blend until smooth.

Noodles and veggies

Soak/cook noodles according to directions on package.
Spiralize or finely slice carrots and zucchini. Slice red pepper into thin strips.
Heat one tablespoon of vegetable oil in a large (ideally 14 inch) skillet or wok.
Add the eggs and cook, breaking up the egg into small pieces. Transfer egg to a plate.
Heat the other tablespoon of vegetable oil in the wok. Add the vegetables and stir-fry until soft, about 5 minutes.
Add the noodles, eggs and about 1/2 – 2/3 of sauce and stir until combined and heated through.
Transfer to bowls. Drizzle with extra sauce and add garnishes if desired.

Comments

Christina on Aug 11, 2022

I was thinking of trying this with chunky style peanut butter....

1 Reply
Stephanie Oram on Aug 17, 2022

Where do the eggs go/come into the recipe.......≥or are they just left sitting on the plate ?????

Like Reply
- Sheri R Pendlebury on Jul 10, 2023
  
  Step 4 talks about adding the eggs. hope that helps
  
  Like

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