Ingredients

Rice Noodles – 1 package

For the Brussels Sprouts

1 package brussels sprouts, washed and halved

2-3 pods garlic, finely minced

Salt

Olive Oil

chili flakes (optional)

hot honey (optional)

For the Peanut Sauce (Inspired by Isa)

1/2 cup creamy peanut butter

2 cloves garlic

1/3 water, add more to thin out the consistency

3 tbsp rice vinegar

2 tbsp soy sauce or tamari

2 tbsp hot honey

1 tsp red chili powder

1 tsp sriracha

1 tsp toasted sesame oil

salt

Chopped roasted peanuts for garnish

sliced jalapenos (optional garnish)

Instructions

For the rice noodles

Cook the rice noodles according to package instructions, or until they are tender but still chewy. Drain and serve in a bowl.

For the peanut sauce

Place all the sauce ingredients in a blender. Add more or less chili powder depending on your spice preference.
Blend until super smooth. Serve alongside the rice noodles and garnish with chopped roasted peanuts and sliced jalapeños.

For the Brussels sprouts

Wash and halve the Brussels sprouts. Pat them dry and place them on a baking sheet.
Preheat the oven to 400°F.
Drizzle the Brussels sprouts generously with olive oil. Add salt and chili flakes, then toss until well coated.
Place the baking sheet in the oven and roast for 25–30 minutes. Take the sheet out midway, give the sprouts a quick toss, and continue roasting until they are crisped to your liking.
Serve with the rice noodles and peanut sauce. Drizzle with hot honey for a sweet kick.

Notes

The Brussels sprouts may cook faster or slower depending on their freshness. The younger ones tend to cook faster, while the mature ones are hardier and take longer to cook. You might want to start checking the oven from the 15th minute to make sure you are not burning the sprouts.

Author: Pakoda Stories
Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dinner, Lunch
Method: Baking, Roasting
Cuisine: Fusion, Thai
Diet: Vegan, Vegetarian