Quick + Easy Peanut Butter Noodles with Greens
Creamy, with just the right amount of spice, these peanut butter noodles are tossed in a 3 ingredient sauce featuring Thai red curry paste for a 20 minute healthy weeknight dinner!
Ingredients
- 1 package your favourite noodles gluten free rice noodles, ramen, high protein pasta
- ½ - 1 pound of your favourite greens use less of a lighter green like spinach, more of a heavier one like broccoli
- ½ cup natural peanut butter
- 2 tablespoons soy sauce gluten free if needed
- 1 - 2 tablespoons Thai red curry paste AROY-D is the best if you have it! See note on vegan brands below.
Instructions
- Fill a large pasta pot halfway with water, and bring it to a boil on high.
- If using sturdy greens like broccoli, gai lan or bok choy, slice them into thinner strips or more bite sized pieces. Leave lighter greens like baby kale and spinach as is.
- Once the water is boiling, add your sturdy greens and let blanch for 2-3 minutes until they are tender crisp and turn bright green. Using tongs - don't drain the pot! - remove the greens to a large bowl and set aside.
- Now, add your noodles to the same pot and let cook according to package directions. Be sure to reserve 1 cup of the cooking water...super important!
- Drain noodles in a colander, give a quick rinse and set aside.
- In the same pasta pot, off of the heat, add the peanut butter, curry paste, soy sauce and half of the reserved pasta water. Whisk to combine, and then add the noodles and greens and toss well to coat, adding more pasta water as necessary for a silky sauce. I typically use the whole cup. Enjoy!
If using spinach or baby kale, you're gonna add it in the last minute of cooking with the pasta!
Notes
AROY-D is fully vegan in Canada, but a reader reminded me - I always forget! - that it isn't in the US. I don't love Thai Kitchen as I find it bland, but she has recommended Mekhala brand in the US. If you have a favourite vegan red curry brand, please share in the comments!!