~Amanda~
I go through phases with different meals that I become absolutely obsessed with and cannot stop making. This Rainbow Pasta with Spicy Peanut Noodles is my one of those meals for me. I haven’t had it in a while and was craving a delicious, easy and healthy meal after getting back from vacation this week and I think I’m hooked again. It reminds me of Pad Thai, but with even more delicious veggies and an amazing spicy peanut sauce instead of the traditional Pad Thai sauce. This dish has pretty much every flavor and texture you desire out of a meal; you get freshness from the veggies, ginger, and cilantro, spiciness and saltiness from the peanut sauce, and a range of textures from the soft noodles to the crisp veggies and the crunchy peanuts on top. It seriously has everything you could want, you’ll be addicted soon too!
Not only is this dish incredibly tasty, but it’s also very healthy too! The main component of the dish is veggies, which are all extremely low in calories. The bell peppers have lots of vitamin C and E as well as capsaicin which can reduce ‘bad’ cholesterol and control diabetes. Red cabbage also has a ton of vitamin C in it and it’s great for boosting eye health. Carrots have beta-carotene which helps slow down the aging of cells and it has vitamin A which promotes healthier skin and cleanses the body. And although a peanut sauce may not sound very healthy, it actually is if you remember that even though peanut butter may be higher in calories it still has great health benefits to it; it can lower the risk of cardiovascular and coronary heart disease, it’s full of heart healthy monounsaturated fat, and filled with protein and potassium.
Making this pasta is really simple too. You have to put some time into the prep work to get those veggies looking so good, but the cook time is really quick. There are a lot of veggies to cut ahead of time and I like to make sure I have everything ready to go before I even begin cooking, including the sauce. I begin by making the rice noodles (soaking them in boiling water, according to the instructions on the box). I then julienne all the vegetables and prepare the sauce. Once all your components are ready to go, you just throw the veggies in a sauté pan to cook for a little bit in coconut oil and then mix in the noodles and sauce, and you’re ready to eat! I love to top the pasta with some cilantro, green onion, siracha, and even a little greek yogurt to make it a creamier – I know it sounds weird, but it makes the dish! I hope you enjoy this dish and become just as obsessed as I am!
- 4 ounces rice noodles (half box)
- 1 tablespoon coconut oil
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 carrot, julienned
- 1 cup red cabbage, shredded
- 1/2 cup edamame, shelled
- Toppings: green onion, cilantro, peanuts, greek yogurt, siracha, etc.
- 1/4 cup creamy peanut butter
- 1/8 cup soy sauce
- 1/8 teaspoon cayenne
- 1/8 teaspoon chili powder
- 1 tablespoon water
- 1 tablespoon agave
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, minced
- 1 small clove garlic, minced
- Cook the rice noodles according to package instructions. Toss with a little coconut oil so they don’t stick. Set aside.
- Prepare the Spicy Peanut Sauce: whisk all ingredients together in a bowl. Set aside.
- Next, heat coconut oil in a large pan over medium heat. Add the peppers, carrots, cabbage, and edamame. Saute for about 5-10 minutes (depending on how crisp or tender you like your veggies - I prefer to saute for longer).
- Add the Spicy Peanut Sauce and rice noodles to the pan and toss to combine (add a tablespoon or two of warm water if the sauce seems too thick).
- Serve immediately and top with green onion, cilantro, peanuts, greek yogurt, siracha, etc.
