Wic Wednesday #6: Thai Peanut Noodles (Freezer Friendly!)

Eating on a budget doesn't have to mean PB sandwiches or ramen noodles. I used my WIC check to get the majority of the ingredients for this vegetarian meal. Having a meal without meat in it is one way to save money. Since meat can get pretty pricy, cutting back at least once a week can make a difference. I found this One Pot Pasta Thai Peanut Butter Noodles recipe from Top Ate on Your Plate. To make this freezer friendly, I prepped all the veggies and added all the ingredients except the pasta and noodles. You can easily skip the whole freezer part and just throw everything into the pot.

 

Ingredients:

8oz spaghetti, uncooked, rinsed in cold water until the starch is gone

2 cups chicken broth

1/4 cup rice vinegar

3 TBSP soy sauce

1 TSBP fish sauce

1/4 cup peanut butter*

1 TBSP ginger, grated*

1 clove garlic, minced*

1 1/2 cup broccoli floret*

1 cup sliced mushrooms*

1 cup carrots, sliced*

1/2 onion, sliced*

 

Garnish

Cilantro

1 TBSP sesame seeds

*WIC

Directions:
1. Label the bag as Thai Peanut Butter Noodles. Underneath, write the cooking instructions:

 

Defrost overnight

Add 2 cups chicken broth

Add spaghetti, rinsed in cold water (uncooked)

Bring to boil, boil for 10 mins

(if pasta is still too al dente, add 1/4 cup water or broth and boil for extra 3-5 mins)

Garnish

 

2. In the zip lock bag, combine everthing except the spaghetti, broth and garnish

3. Close the bag, trying to squeeze out as much air as possible.

4. Freeze flat.

To cook:
1. Defrost overnight
2. Add the contents of the bag, chicken broth and spaghetti to a pot
3. Boil until pasta is al dente
4. Garnish