During the holiday season I'm always looking to make easy and quick recipes that have fresh flavors that won't make mealtime boring. Something that isn't too heavy but filling enough where I don't feel the need to snack all the time. My Thai Peanut Pasta is a perfect light pasta dish that incorporates unique flavors but lots of vegetables to light up the dish so it's not too heavy. It's great served hot or cold and a variety of proteins can be added to create a fuller dish.
Thai Peanut Pasta1 Bag Rainbow Slaw
1/2 Bag Shredded Carrots
1 Red Pepper, thinly sliced
Peanut Sauce
1/2 Cup Peanut Butter
1 Cup Chicken Stock
3 Tablespoons Soy Sauce
1 Teaspoon Sriracha
2 Tablespoons Honey
1 Garlic Clove, minced
For Garnish
Cilantro
Green Onions, sliced
Crushed Peanuts
Bring a large pot of salted water to a boil. Break the pasta into thirds and add into the water. While the water is coming to a boil, combine all of the sauce ingredients into a small sauce pan. Whisk together until the peanut butter is well combined and the sauce starts to thicken. Taste and adjust seasoning if need be. Set aside. Cook the pasta until just about al dente and then add in the vegetables. Cook for another 2-3 minutes until the veggies are tender. Drain and place back in the pot. Add in 2/3 of the sauce and stir to combine. I like to add a little more sauce when I reheat the dish so if you're eating it all at once you can stir in the entire thing. Garnish with fresh cilantro, sliced green onions and crushed peanuts. If you're eating this as a cold salad, add the garnishes when ready to serve. Enjoy!
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