Deliciously spicy noodles with lactose-free peanut sauce, made of soy sauce, pasta, broccolis and cucumbers – a perfect Thai dinner!
Special diets: Vegetarian | lactose-free |
️Allergens: not vegan | soy | peanuts | gluten | nuts | eggs |
⏱ 26 mins – easy
🍽 4 servings – 866 kcal per serving
|
Serving
333g |
Fat
37g |
Sat. fat
5g |
Sodium
1218mg |
|
Carbs
105g |
Fibers
7g |
Sugars
9g |
Proteins
27g |
INGREDIENTS
- ⅓ cup rice vinegar
- ⅓ cup soy sauce
- 3 tsp ginger
- 2 cloves garlic
- 1 tsp brown sugar
- 8 tbsp peanut butter
- 2 tbsp olive oil
- 5 tbsp sesame oil
- ¼ tsp hot sauce
- 1 lb pasta
- 2 cups broccoli
- 1 cucumber
TOOLS
- 1 grater
- 1 mortar
- 1 saucepan
- 1 colander
- 1 bowl
- 1 microwavable bowl
- 1 microwave
- 1 knife
- 1 blender
- 1 spoon
STEPS
Shred ginger using a grater.
Peel garlic.
Crush peeled garlic using a mortar.
Boil 5 liters of water in a saucepan.
Add pasta to boiling water and cook for 10 minutes.
Turn the heat off the saucepan and drain the pasta in a colander.
Chop the broccoli.
Put chopped broccoli in a microwavable bowl. Cook in the microwave for 2 minutes.
Slice cucumbers thinly.
Put rice vinegar, soy sauce, brown sugar, grated ginger, crushed garlic, and a quarter cup of water in a blender. Blend to get a puree.
Add peanut butter, olive oil, sesame oil, and hot sauce to puree.
Use a blender to mix the ingredients to make a sauce.
Put pasta, spicy peanut sauce, broccoli, and cucumber in a bowl. Mix the contents using a spoon.
It’s ready to be served !
