I love Thai food. I love spicy food. I love food. When those things come together, it makes me so happy! I found the basis for this recipe here and then changed it around to suit our tastes and preferences. By the way, I adore Leanna’s pictures, so if you haven’t checked her out, it’s worth it just to look at her beautiful food photos! (her recipes are pretty great, too!)
First, turn your pot of water on for your noodles and get a steamer or another pot going to steam your broccoli. These will be ready to go by the time the sauce is done because the sauce takes about four minutes to toss together!
Place 1 1/2 cups of sesame oil in a small pot with 1 heaping tablespoon of red pepper flakes and cook on medium for around 2 minutes. Remove from heat and strain the flakes while reserving the oil in a small bowl. Then, add 6 tablespoons of Agave nectar and 5 tablespoons of organic Tamari to this mixture. (you can use soy sauce, but I think the Tamari is way better!) You can find Tamari in the Asian foods section of most grocery stores.
Then, add one tablespoon of all natural peanut butter. (the chunky peanut butter works, too) Whisk this mixture together and set aside.
Toss your noodles in their pot and the broccoli on the steamer. While these are cooking, chop and dice your toppings: 2 carrots, 1 scallion, a few sprigs of fresh cilantro and 1 to 2 cups of unsalted roasted peanuts and place them to the side.
I used two kind of pasta with this recipe because I like the textures and size variations when I eat pasta. Your tastes will determine what you use, of course, but I like Ezekiel fettuccine and whole wheat spaghetti. There’s no pasta law on this dish, so use whatever you like or whatever you have on hand.
Drain your pasta and then you should be ready to add the broccoli.
Coat the entire dish with your sauce and mix well. If you need to add some more soy/agave mixture, then mix another few tablespoons together and mix well. I like a lighter coat of sauce than some people, but adding to the dish is relatively easy on this recipe. I doubt most people would need more spice because the sesame oil/red pepper mixture is delicious and has a nice kick to it. However, if you like to scald your taste buds off, then by all means begin with two cups of sesame oil and 2 tablespoons of red pepper flakes to cook into the oil.
After mixing well, toss the coated pasta and broccoli into bowls and top it off with your garnishes. I use all of them and it makes the perfect combination!
I absolutely love this dish!! It’s perfection!