Spicy Thai Peanut Noodles

Dearest Noodle Enthusiasts, 

This one goes out to all of you–especially those of you looking to spice up your noodle life. Yes, of course, I’m referring to literally spicing things up (hello, cayenne), but also to enhancing the nutritional quality of your pasta dishes.

Picture this: lil’ ole (pronounced: “22-year-old”) pasta-lovin’ me, happily cooking up some dinner, when I received a message from the pasta gods (aka the kind humans at Banza Pasta), asking if they could send me a few things to try. While jumping excitedly around my kitchen (it really is the little things, guys), I responded with a calm, collected “Yes, of course!”–for three reasons.

  1. Free products (yaaas)
  2. Delicious, highly nutritious products that I truly believe in (yaaas x 2)
  3. Challenge to create a new, exciting recipe (yaaas x 3)

For anyone unfamiliar with this product, allow me to briefly explain. Banza is a pasta made from chickpeas. The noodles come in many fun shapes and sizes, and can *usually* be found neighboring other gluten free pastas in its vibrantly orange box in the isles of your local grocery stores (or, of course, here–on the interwebs).

From an unbiased nutritional perspective, I like this product for multiple reasons. It’s naturally suitable for anyone following a gluten free diet and also packs a whopping 14 grams of protein/2 oz. serving–making it a great option for anyone relying solely on plant-based proteins to meet their daily needs. While this product is superb for my gluten free and vegetarian and/or vegan peeps, it’s a great swap for anyone and everyone who’s willing to try (especially those looking for an extra serving of fiber–hello 8 grams per 2 oz. serving!)

From a cooking standpoint, these noodles shouldn’t be treated the same as your traditional wheat-based pastas. They take significantly less time to cook and take on a very unfortunate, mushy taste + texture if overcooked. The box indicates 7-8 minutes cooking time, but I’ve found 5 minutes total cooking time to be most effective. Now, I’m not one for following directions (aka why baking never goes well for me..) but… I’ve found that following the rest of the cooking instructions on the box to be very important as well. I suggest you do the same if you want the ultimate experience of deliciousness that Banza has to offer!

Nutritional Highlights 

This recipe may seem like it has a lot of *nutrient dense* ingredients (which, it does..), but the actual cooking process is very quick and easy. Nutritionally speaking, the pasta and edamame are great sources of plant-based protein and fiber. The peanut butter and sesame oil in the sauce provide a healthful abundance of monounsaturated and polyunsaturated fats (aka the fats we want to include most often in our diets). Due to the decent presence of healthy fats and fiber, however, you’ll notice that the dish is very rich and filling. Therefore, the portion to provide optimal nutrition and satiety will likely need to be slightly smaller than your typical serving of “normal” pasta.

Bone apple teeth, my dear friends!!

Yours chewly,

 

 

 

P.S. Side note, the only people who won’t be lovin’ on this dish are those with soy or peanut allergies–please keep this dish very far away from them. If someone in your house has a peanut allergy, be sure to clean your blender thoroughly before using it to make anything else–peanut butter, while supremely delicious, is very sticky and will hang around in nooks and crannies of equipment if not cleaned thoroughly.  Err’body else, though? Oh yeah, they’ll eat this recipe up (quite literally). 

 

Print Recipe
Spicy Thai Peanut Noodles
Course Main Dish
Cuisine Pasta
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Sauce
  • 1/2 cup Rice vinegar
  • 1/2 cup Peanut butter -Smooth
  • 2 Tbsp. Toasted sesame oil
  • 3 Tbsp. Honey
  • 2 tsp. garlic -Minced
  • 2 Tbsp. Sriracha sauce
  • 1/4 cup Green onions -Chopped
Pasta
  • 1 box Banza Pasta -Any shape
  • 2 Tbsp. olive oil
  • 2 cups Baby bella mushrooms -Sliced
  • 1 ea. Red bell pepper -Diced
  • 1/2 cup Green onions -Chopped
  • 2 cups Edamame -Shelled, pre-cooked*
  • Salt -To taste
  • Black pepper -To taste
Course Main Dish
Cuisine Pasta
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Sauce
  • 1/2 cup Rice vinegar
  • 1/2 cup Peanut butter -Smooth
  • 2 Tbsp. Toasted sesame oil
  • 3 Tbsp. Honey
  • 2 tsp. garlic -Minced
  • 2 Tbsp. Sriracha sauce
  • 1/4 cup Green onions -Chopped
Pasta
  • 1 box Banza Pasta -Any shape
  • 2 Tbsp. olive oil
  • 2 cups Baby bella mushrooms -Sliced
  • 1 ea. Red bell pepper -Diced
  • 1/2 cup Green onions -Chopped
  • 2 cups Edamame -Shelled, pre-cooked*
  • Salt -To taste
  • Black pepper -To taste
Instructions
  1. Begin by heating a medium-sized non-stick skillet over high heat. Chop the bell pepper and mushrooms into pieces of uniform size. Add olive oil to the heated pan and toss in chopped ingredients.
  2. Sauté over high heat until veggies are evenly browned. Chop green onions and add to pan. Sprinkle in light salt + pepper and reduce to medium-low heat. Continue cooking for 1-2 additional minutes before removing from heat. Pour cooked veggies into a large mixing bowl and set aside.
  3. Add all sauce ingredients to blender and pulse until completely combined. Pause periodically and scrape sides of blender to ensure all ingredients are evenly incorporated. Once finished, sauce should look smooth with a slightly runny consistency.
  4. Prepare a pasta-cooking pot containing at least 8 cups of water. As the box instructs, add salt if you'd like and bring the pot to a rolling boil over high heat. Once boiling, add pasta to water and stir immediately. Set a timer for approximately 5-6 minutes to avoid overcooking the pasta.
  5. While the pasta is cooking, heat the edamame and add to bowl containing other cooked veggies. Toss and add another dash of salt + pepper, if desired.
  6. Once time is up, pour pasta into a colander and run under cool water to halt the cooking process. Add pasta to large mixing bowl containing the cooked veggies.
  7. Pour approximately half of the scrumptious sauce over the pasta + veggies and fold gently to incorporate. Let sit for 15-20 minutes--this gives the pasta time to soak up a little of the sauce (yum). If you like things a little on the saucy side, you may then add the remainder of the sauce--or, you can choose to save it for another lucky box of Banza!**
Recipe Notes

*For the edamame, I find it easiest to buy them frozen and shelled. This will save you a lot of time and most varieties can even be thrown in the microwave and easily heated in the bag. If not microwave friendly, follow the instructions on the bag for re-heating before adding them to the dish.

**I've also found that the dish is best when it's allowed to cool and sit for a few hours before eating. Definitely not necessary--simply an observation. Also, it saves wonderfully in the fridge as leftovers!



Leave a Reply

Your email address will not be published. Required fields are marked *