-2 shallots, diced -3 cloves garlic, minced -3 Tbsp soy sauce -1 Tbsp lime juice -1 Tbsp olive oil -6-8 cherry tomatoes, halved -1 tomato, de-seeded and sliced -1 small bag trimmed snap peas, halved (or quartered for larger beans) -1 bell pepper, cut into small strips -1 zucchini, sliced into half moons -1 cup sliced mushrooms -14 oz. rice noodles, pre-boiled if needed -1 cup loosely packed basil leaves, roughly chopped (measure before chopping)
Thai Peanut Sauce:
-¾ cup natural style peanut butter -¼ cup coconut milk -Juice from ½ a lime -1 inch fresh ginger, peeled, grated (optional) -1 clove garlic, minced -1 tsp hot sauce -1 Tbsp soy sauce -½ tsp sesame oil (optional) -1 Tbsp brown sugar -½ cup+ water
Noodles and Veggies:
Use a blender to combine the shallots, and garlic, into a paste. (cutting them up very fine is okay too)
Whisk together the soy sauce, lime juice.
In a large frying pan, heat some oil over medium-high heat. Add the paste from step 1, and cook for 1-2 minutes, stirring frequently, until the mixture has softened.
Add the pieces of tomato and cook for another 2-3 minutes.
Add the sauce ingredients, green beans, bell pepper, mushrooms, and zucchini, and stir. Partially cover the pan and cook until the vegetables are tender. Stir occasionally.
Add the noodles, stir, and cook for about 2 more minutes, still over medium-high heat, until the noodles are hot and coated in sauce.
Turn off the heat and stir in the basil leaves. Partially cover the pan and let the basil wilt, about 1 minute.
Thai Peanut Sauce:
Make sure your natural style peanut butter is thoroughly mixed before measuring (you don’t want to get all oil or all solids). In a blender or food processor combine all of the ingredients except the hot sauce. Begin with only ¼ cup of water and add more until you get the consistency you want (I used ½ cup total). Add the hot sauce a little at a time (blending between) until it is to your desired heat.