This is one of my go-to weeknight recipes. I like to use this sauce to top a veggie stir fry over rice noodles. I've even subbed spaghetti before when I didn't have rice noodles on hand, and it worked great. You can whip together this quick and delicious meal in about 25 minutes.
Here, I sauteed onion, garlic, and broccoli in peanut oil, and lightly seasoned with coriander, cumin, and black pepper. I then topped with fresh mung bean sprouts and spring onion.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup Peanut butter
- 2 tbsp Soy sauce
- 2 tsp Sesame oil
- 2 tsp Red curry paste
- 1 tsp Agave
- 1/2 tsp Coriander
- 1 clove Crushed garlic
- 1 tsp Sriracha
- To taste Black pepper
- 1 lime, juiced
- 1/4 – 1/3 cup, until you reach desired consistency water
- 1/2 cup Peanut butter
- 2 tbsp Soy sauce
- 2 tsp Sesame oil
- 2 tsp Red curry paste
- 1 tsp Agave
- 1/2 tsp Coriander
- 1 clove Crushed garlic
- 1 tsp Sriracha
- To taste Black pepper
- 1 lime, juiced
- 1/4 – 1/3 cup, until you reach desired consistency water
Directions
1. Combine all ingredients in bowl.
2. Toss with cooked rice noodles and veggies to combine.
3. Garnish with bean sprouts, spring onion, cilantro leaf, or lime wedge.
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Photo: Maddy Strassler
