One of my favorite wedding gifts is our wok, and sadly I don’t use it nearly enough. I usually save it for Asian or Thai themed dishes, and while Marc and I both love Thai food, we rarely make it at home. However, I had a mad craving for a peanut sauce last week and jumped at the chance to use my wok.
I wanted to jazz up the peanut sauce a bit from my regular version, so I dreamt up a coconut milk and peanut sauce. The coconut milk gives the sauce a creaminess and a hint of sweetness that I seriously loved. I also added a few dashes of Sriracha which added a bit of heat, but not too much for Marc and I’s preference for mild spice. We’re a couple of wuss’s I tell ya.
The great thing about this meal is that it has all the nutritional bases covered: tons of veggies, protein from the chicken, whole grains if you use whole wheat noodles, and good fat from the peanut butter. It’s filling and satisfying without weighing you down, too. For the veggies, I used red peppers, carrots, and snow peas but I think it would also be great with broccoli or cauliflower. You could certainly make this meal vegetarian too, either by just omitting the chicken and adding a few more veggies, or using cubed tofu.
The pasta is finished off with green onions and cilantro which might seem like a hassle to remember right at the end, but the flavor they add is definitely worth it. Both add a freshness to the dish that I would not want left out. If you’re a fan of peanut noodles, this recipe will not disappoint!