.svg)
Sign Up for new Healthy Recipes
Introduction
Thai peanut noodles have long been a beloved staple in Southeast Asian cuisine, known for their perfect balance of sweet, savory, and spicy flavors. This healthier, slow-cooker adaptation brings the dish into the modern kitchen, making it accessible for busy home cooks. The dish's origins can be traced back to the streets of Thailand, where vendors would sell similar noodle dishes from their carts. By using a crockpot, we're not only simplifying the cooking process but also allowing the flavors to develop more deeply over time. This method of preparation is particularly appealing in Western cultures, where the convenience of slow cookers has revolutionized home cooking. The result is a dish that honors its Thai roots while embracing a health-conscious, time-saving approach that fits perfectly into contemporary lifestyles.
Ingredients
• 16 oz whole wheat spaghetti or rice noodles
• 1 cup creamy natural peanut butter
• 1/4 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 3 tbsp honey
• 2 tbsp sesame oil
• 2 tbsp freshly grated ginger
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (adjust to taste)
• 1 cup low-sodium vegetable broth
• 2 cups sliced bell peppers (mix of red, yellow, and green)
• 2 cups sliced carrots
• 1 cup snap peas, ends trimmed
• 1 can (14 oz) light coconut milk
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts
• 2 limes, cut into wedges
Step 1:
In the slow cooker, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes until smooth.
Step 2:
Gradually stir in the vegetable broth and coconut milk until well combined.
Step 3:
Add sliced bell peppers and carrots to the slow cooker, stirring to coat with the sauce.
Step 4:
Cover and cook on low for 3 hours and 30 minutes.
Step 5:
Add snap peas to the slow cooker and stir gently. Cook for an additional 30 minutes.
Step 6:
Meanwhile, cook the noodles according to package instructions until al dente. Drain and set aside.
Step 7:
Once the cooking time is complete, add the cooked noodles to the slow cooker and toss gently to combine with the sauce and vegetables.
Step 8:
Let the mixture sit for 5 minutes to allow the noodles to absorb some of the sauce.
Step 9:
Serve hot, garnished with chopped cilantro, roasted peanuts, and lime wedges on the side.
Q: Can I make this recipe gluten-free?
A: Yes, use rice noodles instead of whole wheat spaghetti and substitute tamari for soy sauce to make it gluten-free.
Q: How can I adjust the spiciness of the dish?
A: Increase or decrease the amount of red pepper flakes to suit your taste. You can also add sriracha sauce for extra heat when serving.
Q: Can I prep this recipe in advance?
A: You can slice all the vegetables and mix the sauce ingredients a day ahead. Store them separately in the refrigerator and combine in the slow cooker when ready to cook.
• For a gluten-free option, use rice noodles and tamari instead of soy sauce.
• To make it vegan, substitute maple syrup for honey.
• For additional protein, add 1 lb of cubed tofu or cooked chicken.
• Adjust the consistency of the sauce by adding more vegetable broth if needed.
• This recipe contains peanuts and soy, which are common allergens.
• Choose a natural peanut butter without added sugars or oils for the best flavor and nutritional profile.
Divide the noodles and vegetables evenly among bowls. Garnish with cilantro and peanuts, and serve with lime wedges for squeezing over the dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to loosen the sauce.
Start preparing the vegetables while the sauce ingredients are coming to room temperature for easier mixing. Cook the noodles just before the slow cooking time is complete to ensure they're fresh and at the right texture when added to the dish.
- For best results, use natural peanut butter without added sugars or oils.
- Don't overcook the noodles; keeping them slightly al dente will prevent them from becoming mushy in the slow cooker.
- Taste and adjust the seasoning before serving, adding more soy sauce for saltiness or honey for sweetness if needed.
For a protein boost, add cubed tofu or cooked chicken in the last 30 minutes of cooking. To make it vegan, substitute maple syrup for honey.
Pair with a crisp, light beer like a Thai lager, or a chilled glass of Riesling. For a non-alcoholic option, try Thai iced tea.
This dish can be enjoyed year-round, but it's especially comforting in fall and winter.
This recipe contains peanuts, soy, and wheat (if using whole wheat spaghetti). It may contain traces of tree nuts depending on the peanut butter used.
