Rama Thai Noodles

This is a recreation of one of my favorite Thai dishes – and don’t let it’s humble appearance fool you. Quickly steamed broccoli and spinach are topped with a flavorful peanut sauce over a bed of rice noodles. In restaurants this usually comes served over thick pan fried rice noodles. I had Pad Thai noodles on hand, so that’s what I went with.

Rama Thai Noodles

This dish is also surprisingly easy to make. The only work you have to do is the peanut sauce which is easy to cook as the noodles boil and vegetables steam. Here’s a valuable secret (actually I don’t think this is a secret at all). If you want to serve rice noodles that don’t stick together just rinse them in cold water before topping them with your stir-fries and sauces. That’s it. Years of clumpy noodles are now over! If you can find it, try wide rice noodles with this. Pad Thai style noodles are fine, but the wider style noodles are my favorite.

Rama Thai Noodles

The sauce is really easy to make and easy to customize! I added a little heat with sriracha, but if I had some at the farm I also think a little scoop of curry paste would be great. If you love the umami flavor of fish sauce add a splash, but written as it is the recipe is vegan.

Rama Thai Noodles

Rama Thai Noodles with Broccoli, Spinach, & Peanut Sauce

12 oz package rice noodles
1 lb broccoli, cut into florets
1/2 lb spinach

Peanut Sauce:
14 oz can coconut milk
14 oz rice noodles
1/4 cup peanut butter
1 clove garlic, grated
1 tablespoon grated ginger
1/4 teaspoon turmeric
1 tablespoon maple syrup
1 tablespoon soy sauce (GF if necessary)
chili sauce to taste

Make the peanut sauce: Pour about 1/3 of the can of coconut milk into a sauce pan. Bring to a boil, then add the garlic and ginger. Cook for a few minutes then lower the heat to medium and add the remaining coconut milk and whisk in the peanut butter. Cook the sauce for about 10 minutes until thickened. Add the turmeric, maple syrup, soy sauce, and chili sauce. Taste and adjust seasoning if necessary.

Cook the rice noodles according to package directions. When the noodles are done, rinse with cold water and set aside.

Steam the broccoli and spinach: Remove the stems from the spinach and thoroughly rinse. Place a 1/2 inch of water in a sauté pan and bring to a boil, then add the broccoli. Cover and steam 1 minute. Add the spinach, cover and steam 1 more minute. Transfer to a bowl.

Arrange the noodles on a platter and top with the vegetables. Drizzle generously with peanut sauce.


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