Usuba
Thai Noodles with Peanut Sauce
A dish of rice noodles with vegetables and a spicy peanut, ginger, and garlic sauce. Light, aromatic, and satisfying — perfect for lunch or dinner.
- Total
- 30 min
- Standard serving
- 276.4 g
1
Ingredients
Total 15- Rice noodles, wide
50 g≈ 1/2 cup - Sesame oil
11.25 ml≈ 2 tsp - Cucumbers
37.5 g≈ 1/4 pcs - Sweet pepper
37.5 g≈ 1/4 pcs - Carrot
50 g≈ 1/2 pcs - Peanut
12.5 g≈ 4 tsp - Ginger root
5 g - Garlic
1.5 g≈ 1/2 clove - Peanut butter
11.25 ml≈ 2 tsp - Tahini
7.875 g≈ 1.5 tsp - Wine vinegar
15 ml≈ 1 tbsp - Soy sauce
11.25 ml≈ 2 tsp - Sweet chili sauce
1.25 ml≈ 1/4 tsp - Sugar
3 g≈ 3/4 tsp - Water
20 ml≈ 1.5 tbsp
Instructions
- 1
Step 1
Mince the ginger and garlic in a blender. Add peanut butter, tahini, wine vinegar, soy sauce, sweet chili sauce, and sugar. Mix until smooth. Pour in warm water and whisk lightly.
- 2
Step 2
Cook the noodles until done. Drain in a colander. Return to the pot, drizzle with sesame oil and stir.
- 3
Step 3
Slice the cucumber, carrot, and bell pepper into thin julienne strips. Stew the vegetables for about 5 minutes.
- 4
Step 4
Add peanut sauce to the vegetables and stir. Cover and let it steep for 5 minutes. Serve in bowls, sprinkled with peanuts.
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