Peanut Curry Thai Noodles

Ingredients

• 8 ounces rice noodles or long cut pasta

• 1/2 cup creamy peanut butter

• 1/2 cup low sodium soy sauce or tamari (be sure to use low-sodium)

• 2 tablespoons toasted sesame oil

• 2 tablespoons honey

• 1 tablespoon chili paste

• 1 tablespoon Thai curry paste

• 2 inches fresh ginger, grated

• 4 cloves garlic, minced or grated

• 2 carrots, shredded

• 1 bell pepper, thinly sliced

• 1/4 cup water

• Optional proteins Halloumi/ chicken/ tofu

• juice from 1 lime

• 1/2 cup fresh basil, chopped

• 1/4 cup fresh cilantro, chopped

• 1 mango, sliced

• 1 cup shelled, edamame

Sesame Halloumi/Chicken/Prawns/Tofu

• 8 ounces Halloumi (or other protein)

• 1 tablespoon sesame oil

Instructions

• 1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain. 2. Meanwhile, combine the peanut butter, soy sauce, sesame oil, honey, chili paste, curry paste, ginger, garlic, and 1/2 cup water. Pulse until combined and smooth. Pour the sauce over the hot noodles. Add the lime juice, basil, cilantro, carrots, bell peppers, mangos, and edamame. Toss to combine. 3. Heat the sesame oil in a large skillet over medium heat. When the oil shimmers, add the protein and cook. 4. Divide the noodles among bowls and top with protein. Enjoy!