Creamy Peanut Noodles
with Basil & Thai Tomato Salad
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- ¼ cup peanuts
- 6 oz rice noodles
- 2 oz shredded green cabbage
- 1 oz rice vinegar
- ½ tsp red chile flakes
- 2 oz grape tomatoes, quartered
- 1 cucumber, cut into matchsticks
- ½ oz fresh basil, leaves picked and roughly chopped
- 3 oz Thai Peanut sauce
- 1 tbsp vegetable oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Bring a large pot of salted water to a boil for the rice noodles. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Add peanuts and cook until toasted, 1 to 2 minutes. Remove toasted peanuts with a slotted spoon and transfer to a bowl, leaving the oil in the skillet. (4-serving meal: use 2 tbsp vegetable oil)
Once the water is boiling, add rice noodles and cook, 10 to 11 minutes. Drain noodles and rinse under cool water to stop the cooking process. TIP: The noodles should be slightly undercooked, as they will finish cooking in a later step.
Add cabbage, rice vinegar, and a pinch of salt to a medium bowl and massage until cabbage softens, 1 to 2 minutes. Add as much red chile flakes as you’d like, toasted peanuts, tomatoes, cucumber, and basil. Stir to combine and set aside.
Return the large nonstick skillet to medium-high heat and add rice noodles and Thai Peanut sauce. Reduce heat to low and simmer until noodles are coated and sauce has thickened, 1 to 2 minutes. Taste and add salt as needed.
Divide the creamy peanut noodles between bowls. Top with Thai tomato salad. Tuck in!