Thai Peanut Veggie Noodles

Today I wanted to give a change in our repertoire, so thought to try these Thai Peanut Veggie Noodles. I did not have the rice noodles though. I went to search in pantry what else may work as a substitute, so yes, I used angel hair pasta noodles. It is organic, whole wheat, so makes it a healthier  alternative to rice noodle. You wont tell the difference. Without further due here is the recipe -

Ingredients:

1.  Angel Hair Pasta - 8 ounce
2. Cabbage - 1 Cup
3. Yellow Pepper - 1 Medium size
4. Spring Onion - 4-5 Springs
5. White Onion - 1 Medium Size
6. Vegetable Oil - 1 TSP
7. Ground Black pepper - 1 TSP
8. Salt - 1 TSP

Ingredients for Sauce:

1. Peanut Butter - 1 TBSP
2. Soy sauce - 1 TBSP
3. Sugar - 1 TSP
4. Hot Water - 1 TBSP
5. Chili flakes - 1 TSP

Method:

1. Make peanut sauce first and have to ready. In a small mixing bowl, add all ingredients except hot water. There are multiple choices available in the market when it comes to soy sauce, I prefer low sodium one. Then heat the water separately and add slowly while whisking it will all ingredients.

2. Bring water to rolling hot water. And cook angel hair pasta al dente as per directions. I have used organic whole wheat angel pasta that takes about 6 min.

3. While pasta is cooking, chop all vegetables in julienne cut. 

4. Heat wok. Add vegetable oil and ground black pepper.Then add hopped vegetables; cabbage, onion and bell pepper.

5. Stir fry those until all vegetables are soften and onion became almost translucent. But not all the way. Add chopped spring onions and give it a quick stir.

6. Add cooked pasta and mix gently.

7. Add sauce and mix well. To make it spicy, add chili flakes.

8. Serve hot.