Thai Peanut Noodles with Vegetables and Seared Beef

I love adding the crunchiness of Georgia Peanuts to my recipes. Whether I use them tossed in a salad, use them to crust fish or chicken, or incorporate them into a noodle dish, peanuts are an excellent way to add protein and flavor and texture to a dish.

My Thai Peanut Noodles with Veggies and Seared Beef is one of those great recipes that can be served hot, cold, or at room temperature, and makes for great leftovers!

You can even toss the noodles with some thinly sliced napa cabbage and shredded carrots and enjoy it as a tasty salad. Best of all, it comes together quickly in one pot, so clean up is a breeze.

Feel free to incorporate other vegetables or proteins. It is wonderful with shrimp or chicken as well. You can also make it vegan by excluding the animal protein all together or adding some seared tofu in place of the beef. Keep a bottle of Sriracha nearby for those who enjoy a little heat. Buen Provecho!

Recipe by Ana Q - This post has been sponsored by Foodiechats and Georgia Peanut Commission

Ingredients

8 oz boneless beef top sirloin steak
5 T. tamari or low sodium soy sauce
1 bunch green onions halved lengthwise and cut in thirds. Green and white part.
3 T sesame oil
1/3 cup Georgia Peanuts Peanut Butter
2 T. minced fresh ginger
1/2 tsp. red pepper flakes
1/4 cup hot water
salt and freshly ground black pepper , to taste
12 oz. spaghetti
1 cup sliced white, cremini or shitaki mushrooms
1 large red or yellow bell pepper, halved lengthwise and seeded, then halved crosswise and cut into very thin slices
1 large sweet onion (like Vidalia) sliced thin
3 T Georgia Green Peanut Oil
3 T rice wine vinegar
1 tsp sugar
3/4 cup chopped Georgia Peanuts
1/2 cup chopped fresh cilantro

Directions

Place steak in a bowl or ziplock bag add 3 T of Tamari and 1 T of sesame oil and allow to marinate for at least 20 min to an hour. In a large bowl, combine the peanut butter, ginger, vinegar, red pepper flakes, 2 T. tamari, 2 T.of the sesame oil and the sugar. Add the hot water and whisk until creamy, adding additional hot water if necessary.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and stir well. Cook, stirring frequently, until al dente, about 8 minutes. Drain and set aside. In a large wok, deep skillet or dutch oven, heat 2 T of peanut oil over high heat. Add the mushrooms and sear until the edges are golden, add the peppers, onions, and green onion incrementally ,making sure not to crowd the pan. Continue cooking on high heat, stirring continuously until the vegetables have a little color about 2 to 4 minutes and set aside. In the same pan, heat 1 T of peanut oil, remove steak from marinade and pat dry with a paper towel. Sear steak 3 minutes per side for medium rare. Allow the steak to rest for 5 minutes. Transfer to a cutting board and slice thinly across the grain. Add the noodles to the pan with the vegetables and reduce temperature to medium high. Add the peanut sauce and toss until well combined. Add the beef slices 1/2 c of the chopped peanuts, and 1/2 of the cilantro. Divide the noodles among 4 plates, and sprinkle with remaining cilantro and peanuts. Serve immediately. Serves 4.