Veggie Noods with SPICY Peanut Sauce

Ok, I don't mean to toot my own horn here.... but Oh my god this is amazing. TOOT TOOT!... haha

Happy fathers day to Trent :)

Peanut Sauce:

2 tablespoons crunchy peanut butter

1/4 cup peanut oil

1/2 cup coconut milk

2 tsp yellow curry

2 cloves garlic chopped

salt and pepper to taste

Cayenne to taste (I used about 1 tsp)

What to do

Heat the oil in the sauce pan and then add the garlic and let cook for about 2 minutes. Add the rest of the spices and let cook for another minute or so, so the flavor releases. Slowly stir in your coconut milk, and then peanut butter. Stir continuously until you get a rich creamy texture.

Now this is REALLY easy for how great it is. I have to say its probably the best pasta I've had in a very very long time.

1st cook your noodles and set them aside. (I used gluten free rice noods because I just found out I'm allergic to wheat)

2nd saute your veggies. I used broccoli, tomato, purple cabbage, mushrooms, onions, and I added cubed extra firm tofu as well. Definitely use tomato, this makes the flavor of the veggies really good. Saute the tomato in a little oil until they soften and the juices release. Then add the rest of the veggies and let them soak up the tomato juice.

3rd make your sauce! Start it while the veggies are cooking. The sauce goes really fast, and its best right off the stove.

MMMM enjoy :)

♥