This colorful Rainbow Peanut Noodles dish is a beautiful way to get a ton of veggies into one meal!
This Rainbow Peanut Noodles dish would make my list of five homemade dishes to eat every week. I love that I can pack whatever veggies that I have in my fridge into this dish. It is a great dish to tailor around whatever seasonal veggies are available to you. I have also made this dish with no veggies and just ate the noodles and sauce and it is still delicious! (though probably not as healthy)
When I go to a restaurant and there is a menu item with the word “Peanut” in it, then chances are extremely good that I will be ordering it. (Exception would be peanut butter hamburger…just can’t quite wrap my head around that one). I put peanut sauces on any dish that I can and it always brings the dish to the next level.
I also love a dish that is so visually appealing because I mean come on, who doesn’t want to eat a rainbow?! I am a huge Rachel Ray fan and she always talks about how if your dish is really colorful, that usually means that it is full of real and healthy food.
If you haven’t noticed already, I absolutely love this dish and cannot say enough good things about it. Emmy is a big fan too as she gets to lick the peanut butter spoon, which is usually good for at least two happy dance jumps from her.
I think that the pictures will speak for themselves so I will stop talking and get to the cooking!
Making the Dish:
Start by chopping your veggies while your pasta water comes to a boil. The veggies that I included are my favorites but feel free to substitute your own favorites!
After you have added your pasta to the boiling water, get started on the sauce by combining all of the sauce ingredients and bring to a low boil. Make sure to stir your sauce mixture occasionally.
Drain your noodles after 10 minutes and reserve about 1/4 cup of the pasta water. Add the noodles and veggies to your sauce mix.
Toss until the noodles, veggies and sauce are combined. Pour in the reserved pasta water a few tablespoons at a time until the sauce is of the desired consistency. Once plated, top with any extra veggies, chopped peanuts and sesame seeds.
- 8 oz spaghetti
- 1 large carrot - chopped into matchsticks
- 2 green onions (green parts only) - sliced
- 1 large red bell pepper - chopped into long matchsticks
- 1 large yellow bell pepper - chopped into long matchsticks
- Approximately 1 cup red cabbage - loosely chopped
- ¼ cup chopped peanuts
- 1 tbsp sesame seeds
- one half of a lime
- 2 tsp sesame oil*
- 1 tbsp rice wine vinegar (can substitute apple cider vinegar)
- 2 tsp minced fresh ginger root
- ⅓ cup peanut butter (creamy or chunky will work)
- ¼ cup soy sauce
- ¼ cup warm water
- 1 tbsp teriyaki sauce
- ½ tbsp crushed red chili pepper flakes (omit if you don't like spicy foods!)
- Place 4 cups water into a saucepan and generously salt. Bring to a boil over medium/high heat.
- While water is heating, chop veggies.
- Once water is at a rolling boil, add spaghetti noodles and cook for 10 minutes on medium heat.
- While noodles are cooking, combine the sauce ingredients in a large rimmed skillet and bring to a low, slow boil.
- Once the sauce has boiled, reduce heat to low.
- Once the noodles are cooked, drain the pasta and reserve ¼ cup of the water.
- Add the cooked noodles to the sauce mixture and toss with tongs until the noodles are well coated.
- Add the reserved pasta water and veggies and toss again.
- Once plated, squeeze the lime half over the noodle mixture.
- Top with chopped peanuts, extra veggies and sesame seeds.