Why HELLO, one skillet wonder! Isn’t she simply marvelous?! Now that the temps are dropping and the air is getting a bit more crisp, I’m craving all things cozy and comforting. You fell hard for the easy peanut sauce in my Chickpea Broccoli Buddha Bowls and Instant Pot Pad Thai Stir Fry; so I was super excited to make a fun new vegan-friendly spin off of this recipe using pasta because…COMFORT.
Ingredients
Noodles: Whole wheat spaghetti is my favorite here. You could also use regular spaghetti, gluten-free spaghetti, rice noodles, or soba noodles. We’re using 8 ounces, or half of a traditional package. Peanut butter: Opt for the natural, creamy variety with just peanuts and salt listed as the ingredients. It should have a pourable consistency. If it’s thick or hard, add more almond milk. If you have a peanut allergy, sunflower seed butter is a nice substitute. Almond milk: Any non-dairy milk will do, including almond, coconut, soy, or even water. Apple cider vinegar: You could also use rice vinegar or more lime juice. Maple syrup: Honey or agave are great, too. Soy Sauce: Umami! Be sure to use reduced sodium, or else consider reducing it to 3 tbsp. If you’re gluten free, you can use tamari instead. Sriracha: Ideal for a bit of a kick and added oomph flavor-wise, but you could also add a pinch of red pepper flakes. Veggies: I used fresh broccoli and carrots, but you could easily use frozen for convenience. You could then skip the sautéing step and just add the steamed veggies to the cooked noodles.
How to make
Tips
You want to sauté the veggies in the biggest skillet you have so it can accommodate the cooked pasta and peanut sauce once the veggies are cooked. A 12 or 14-inch cast iron is perfect here, especially since you’ll get a nice sear on the veggies (not to mention an iron boost!). If you don’t have a large skillet, simply transfer everything to a bigger vessel once it comes time to toss all the ingredients together.
Add-in ideas
I think the cilantro and green onions at the end of the dish totally make it, adding loads of fresh flavor. A sprinkle of crushed peanuts is nice for crunch on top, too.
Veggies. I’m partial to broccoli and carrots for color and flavor, but you could also do bell peppers, snap peas, cabbage, or greens stirred in at the end. Toppings. In addition to the toppings in the recipe, herbs are great here. If you have fresh basil or mint in your garden, they’d be delish. A sprinkle of sesame seeds is nice for color, too! Protein. This dish already boasts 20 grams of protein per serving, but if you want something extra, you could add edamame, tofu or tempeh.
How to store
This dish is best eaten immediately after cooking. The noodles will soak up all that lovely peanut sauce as it sits and it will get much thicker. It will still be tasty, but different texturally. Leftovers taste great warm, at room temperature, or chilled. They will keep for up to 3 days in the fridge. If you want to prep this ahead of time, simply cook the noodles and veggies, make the peanut sauce, then store the three components separately in the refrigerator. Combine just before serving the next day. Happy peanut noodling!
8 oz whole wheat spaghetti (½ package) 1 tbsp extra virgin olive oil 1 lb broccoli florets (5 cups, chopped into bite-sized pieces) 3-4 medium carrots (1 cup, chopped) ½ cup green onion, chopped (tender green parts only) ½ cup cilantro, chopped 2-4 tbsp roasted peanuts, for garnish (can sub cashews)
For the peanut sauce:
½ cup natural peanut butter ¼ cup unsweetened almond milk ¼ cup reduced sodium soy sauce 2 tbsp apple cider vinegar 2 tbsp maple syrup juice of 1 lime (1 tbsp) 1 tbsp sriracha
TO MAKE GLUTEN FREE: Use your favorite gluten-free pasta and sub tamari for the soy sauce. If it’s not low sodium, start with 3 tbsp. *Use salted natural peanut butter that has a “drippy” consistency and is pourable into the measuring cup. If it’s thicker or kept in the refrigerator, you will likely need to add more almond milk. The sauce should not be very thick.
