Udon Noodles with Thai Peanut Sauce

Oh Thai peanut sauce how I love thee! I swear you can put a good peanut sauce on just anything and it will be delicious. The ingredient that makes this sauce a hit is red curry paste.

I'm kind of a wuss when it comes to spice so I have been adding a little more spice each time I cook a dish. If you like less heat use one 1 tbs of paste to start, you can always add more as you go. A few other recipes that I love using red curry paste are Red Curry Butternut Squash & Tomato Basil Curry Soup. 

Peanut Sauce

1 cup full fat coconut milk

2  tbs of red curry paste

1/2 cup peanut butter

2 tbs apple cider vinegar

1/4 cup of water

Mix the curry paste in the water and whisk until all clumps are gone. Next put all ingredients into a pot, bring to a simmer stirring constantly. Let is simmer for about 5 minutes then remove from heat. Remove from heat and set aside. If it's not spicy enough just add more curry paste and stir well.

Udon Noodles with Thai Peanut Sauce

6oz udon noodles

2 celery stalks, sliced

2 garlic cloves, chopped

1 1/2 tsp of ginger

1/4 onion, chopped

1/2 lb fresh green beans, cut in half

1 cup shredded carrots

2 cups bean sprouts

2 cups napa cabbage, sliced
1 head of broccoli, discard stalks (optional)

In a wok or large pot saute ginger, onion and garlic for 3-5 minutes. Then add the green beans and celery another 3-5 minutes. While you are cooking the veggies cook the Udon Noodles according to the directions on the package. Once the noodles are done drain and set aside. Add the bean sprouts, shredded carrots and cabbage to the pot of veggies on the stove, cover and cook for 5 minutes. Stir then vegetables then add in the noodles and peanut sauce. Mix everything well making sure to coat everything in the peanut sauce. Serve warm and top with chopped cashews and green onions.