Spicy Thai Peanut Noodles with Chicken Style Seitan
One of my favorite applications for peanut butter is in a dressing, especially one with Thai flavors! It is great on a tossed salad with veggies, but I especially love it when paired with noodles!
- 16 oz chicken style seitan cut into bite sized pieces
- 1 Tbsp fresh ginger minced
- 1 large garlic clove minced
- 1 Tbsp tamari
- 4 oz linguini or other long noodles cooked and cooled to room temperature
- 1 1/2 cups sugar snap peas
- 1 cup carrots cut julienne
- 1/2 cup radishes sliced
- 1 bunch scallions sliced
- 1/4 cup fresh organic cilantro minced
- 1/4 cup peanut butter
- 1/4 cup Water
- 2 Tbsp tamari
- 2 cloves garlic minced
- 1 Tbsp toasted sesame oil
- 2 tsp red pepper flakes or to taste
- 1/8 tsp cayenne pepper or to taste
- sea salt to taste
- 1/4 cup toasted sesame seeds
- In a medium non-stick skillet over medium heat, heat peanut oil and add seitan, ginger and garlic, and saute until ginger and garlic are fragrant and cooked, about 3-4 minutes. Add tamari and cook a minute more. Remove from heat and let cool to room temperature. In a large bowl, combine seitan, noodles and veggies. In a medium bowl, whisk together dressing ingredients until smooth, then pour over veggies in the larger bowl. Toss to coat, sprinkle with sesame seeds, and serve!
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