Thai Peanut Noodles with Carrots and Asparagus

I made this a couple months ago, so I apologize ahead of time for the iPhone quality pics you will be getting due to pre-Nikon cooking. Still looks good though, eh?

These were yummy, although I think most folks would prefer a milder version since my spicy tolerance is uber high. I used The Heat is On Peanut Butter from PB&co, I will be giving you a less specialized version with a milder taste :) What you?ll need:

1 8 oz package of Soba noodles

Fresh or frozen asparagus

Package of fresh shredded carrots

4 tbsp of soy sauce

1/2 cup of all-natural peanut butter or sunflower butter

1 tsp of crushed red pepper

1 tsp of paprika

1 tbs of cumin

1 tbs of garlic powder

1 tsp of sugar

1 tbsp + of lemon juice

Boil noodles according to box, drain & let sit in a colander while preparing sauce. Reserve 1/2 cup of the hot water.

In a medium bowl, whisk together last 8 ingredients.

Fold in the noodles, turning in bowl, careful not to break off too many noodles. Add some of the leftover hot water if too thick to mix.

Serve in a bowl, adding in desired amount of shredded carrots and cooked asparagus. My carrots are chopped in the picture, because I only had baby carrots to work with :)

Also, feel free to garnish with feta or chopped roasted peanuts as well. At least that?s what I did to even out the spice a little bit more!

These were yummy yummy and a good change up for me. I love thai inspired food, but never get to make it. Plus, those noodles will last you a good while! Refrigerate and try as a cold salad as well!

Ennnnnnjoy.