Name: Vegan Thai Peanut Noodles (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 ounces Spaghetti or Linguine; 1/2 cup Creamy Peanut Butter; 1/4 cup Soy Sauce; 2 tablespoons Lime Juice; 2 tablespoons Maple Syrup or Agave Nectar; 1 tablespoon Sesame Oil; 1 tablespoon Rice Vinegar; 1 clove Garlic-minced; 1 teaspoon Fresh Ginger-grated; 1/2 teaspoon Sriracha or Chili Garlic Sauce-optional; 1/4 cup Hot Water; 1 cup Frozen Shelled Edamame-thawed; 1 Red Bell Pepper-thinly sliced; 1 Carrot-shredded; 1/4 cup Roasted Peanuts-chopped for garnish; 1/4 cup Fresh Cilantro-chopped for garnish

Recipe tier

4.0 ounces Fresh Wide Rice Noodles
4.0 ounces King Oyster Mushrooms
½ tablespoon Light Soy Sauce
½ tablespoon Neutral Oil
¼ cup Artisanal Natural Peanut Butter
⅛ cup Premium Tamari or Aged Soy Sauce
1 tablespoons Fresh Lime Juice
1 tablespoons Coconut Sugar or Date Syrup
½ tablespoon Toasted White Sesame Oil
½ tablespoon Rice Vinegar (unseasoned)
½ teaspoon Tamarind Paste
1 leaves Kaffir Lime Leaves
1 cloves Garlic
½ inch Fresh Galangal or Ginger
½ stalk Lemongrass
¼ teaspoon High-Quality Vegan Chili Oil
⅛ cup Warm Coconut Milk
½ cup Baby Bok Choy
½ cup Asparagus Spears
¼ cup Shiitake Mushrooms
1 tablespoons Crushed Candied Peanuts
½ tablespoon White and Black Sesame Seeds
⅛ cup Fresh Thai Basil and Mint Leaves
½ lime Lime
½ pinch Chili Threads

Equipment

Large Pot
Colander
Medium Bowl
Whisk
Large Mixing Bowl

Instructions

🎙️ Cook with voice coach

1. Prepare the Kaffir Lime Peanut Sauce: In a small saucepan, gently heat the Warm Coconut Milk with bruised Kaffir Lime Leaves for 5 minutes over low heat to infuse. Remove leaves and discard.
2. In a medium bowl, combine the Artisanal Natural Peanut Butter, Premium Tamari or Aged Soy Sauce, Fresh Lime Juice, Coconut Sugar or Date Syrup, Toasted White Sesame Oil, unseasoned Rice Vinegar, Tamarind Paste, finely grated Garlic, finely grated Fresh Galangal or Ginger, minced Lemongrass, and High-Quality Vegan Chili Oil.
3. Gradually whisk the infused Coconut Milk into the peanut mixture until the sauce is luxuriously smooth and creamy. Taste and adjust seasoning as needed.
4. Cook the Noodles: Bring a large pot of water to a boil. Add Fresh Wide Rice Noodles and cook according to package directions (usually very quickly, 1-2 minutes). Drain immediately, rinse briefly with cold water to prevent sticking, and toss with a tiny bit of sesame oil if desired.
5. Prepare the Seared Mushrooms: Heat Neutral Oil in a large skillet over medium-high heat. Add sliced King Oyster Mushrooms in a single layer. Sear for 3-4 minutes per side until deeply golden and slightly crisp. Drizzle with Light Soy Sauce in the last minute of cooking.
6. Blanch Vegetables: Bring a small pot of salted water to a boil. Quickly blanch Baby Bok Choy and Asparagus Spears for 1-2 minutes until vibrant and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well.
7. Sauté Shiitake Mushrooms: In the same skillet used for King Oyster Mushrooms, add sliced Shiitake Mushrooms and sauté until tender and lightly browned.
8. Assembly: In a large, wide bowl or individual serving bowls, arrange the cooked Fresh Wide Rice Noodles. Artfully place the blanched Baby Bok Choy, blanched Asparagus Spears, seared King Oyster Mushrooms, and sautéed Shiitake Mushrooms around the noodles.
9. Drizzle generously with the Kaffir Lime Peanut Sauce. Garnish with Crushed Candied Peanuts, Toasted White and Black Sesame Seeds, fresh Thai Basil and Mint Leaves, Chili Threads, and a Lime wedge for a final squeeze. Serve immediately.