Be sure to watch Chef AJ's video about how to make these Thai Noodles.
Click here for the video (you'll find the recipe on 2 different screens around 5:38 minutes into the video--one for the noodles, one for the sauce)
I subbed Chef AJ's sunflower butter for a lighter version of peanut butter, called Better'n Peanut Butter--85% less fat, 40% less calories, & low-sodium--find it at Trader Joe's.
For more more info & a store locator, click here. You could use the real thing if you're more about taste, or PB2, or a combo of real peanut butter & the low-fat versions. Your choice.
This recipe is fabulous--and is based on a Mary McDougall recipe. It definitely feeds into all of our food addictions for salt, fat, & sugar--but does it in a healthier version. I'm not complaining.
1/2 cup no-salt peanut butter (or low-fat versions)
1/2 cup low-sodium soy or tamari sauce, or to taste. (this is not a low-salt recipe!!!)
1/2 cup date syrup or paste (soak dates overnight in almond or other non-dairy milk, just until covered- in the fridge overnight. Drain the milk--it's good to use for something else--and process the softened dates in a processor or blender. Add back a little of the milk to thin it. Use less if you want this less-sweet. This can be kept sealed in the fridge for awhile.
6 tablespoons lime juice & zest
Fresh ginger & garlic to taste
1 tsp crushed red pepper flakes (or to taste)
Place all the ingredients into a blender & blend until smooth
Cook one pound of whole grain noodles, any style according to package directions. I recommend fettucine & my favorite is BioNaturae Brand--comes from Italy, but widely available. We preferred this over the brown rice corkscrew noodles.
Quickly blanch 2-3 pounds of vegetables, like cut-up broccoli florets, haricot verts (the long thin green beans), shredded carrots & whatever else you like. Don't overcook! Also, add into salad, but don't blanch, sliced scallions.
Drain & rinse blanched vegetables in cold icy water.
Mix noodles & veggies together.
Mix in sauce--no need to add it all. Add enough to taste, and serve extra in a small bowl or pitcher.