Creamy Peanut Noodles
with Basil & Thai Tomato Salad
Creamy, sweet, and spicy Thai peanut sauce coats tender rice noodles. Juicy grape tomatoes, crunchy toasted peanuts, crisp cabbage, and sweet basil round out the dish and brighten this healthy twist on takeout.
Nutrition (per serving)
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INGREDIENTS
- 1/4 cup peanuts
- 6 oz rice noodles
- 2 oz shredded green cabbage
- 2 tbsp seasoned rice vinegar
- 1/2 tsp red pepper flakes
- 3/4 cup grape tomatoes, quartered
- 1 cucumber, cut into bite-size pieces
- 0.5 oz basil, leaves roughly chopped
- 6 tbsp Thai peanut sauce
- 1 tbsp vegetable oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for noodles. Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add peanuts and cook until toasted, 1 to 2 minutes. Using slotted spoon, transfer toasted peanuts to small bowl, leaving peanut oil in skillet. Set skillet aside for step 4. (4-servings: use 2 tbsp vegetable oil)
Add noodles to boiling water and cook until just al dente, 10 to 11 minutes. Drain noodles and rinse under cool water to stop cooking process. (TIP: Noodles should be slightly undercooked; they will finish cooking in step 4.)
Massage cabbage in medium bowl until softened, 1 to 2 minutes. Stir in vinegar, as much red chile flakes as you’d like, toasted peanuts, tomatoes, cucumber, basil, and a pinch of salt. Set aside.
Heat peanut oil in same skillet over medium-high heat. Add cooked noodles and peanut sauce, reduce heat to low, and simmer until sauce has thickened and noodles are coated, 1 to 2 minutes. Season to taste with salt.
Divide creamy peanut noodles between bowls. Top with tomato salad. Tuck in!
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