4 Ingredient Peanut Vermicelli Noodles
This peanut vermicelli recipe is a quick but tasty combination of protein and carbs. Four ingredient recipes are our favorites. Healthy people are often super busy and active and don't always have time to do something too fancy. I would argue that that's in it self a characteristic of being healthy. If you think of how much it takes to meet the ASCM's exercise guidelines you probably don't have much time left. 
That is unless you are loaded financially and don't mind being home a lot.
How I customized my peanut vermicelli
The way I did this recipe you can do it in just a few minutes and still have protein in it. You can also add some of the options I wrote in the ingredients section and add a bit more. For me, I am always looking for minimalist stuff to help me stay on task. For that reason I made it a 4 ingredient basic peanut vermicelli recipe. I will keep my narrative equally short in that spirit. 
I was happy to find these whole grain brown rice vermicelli noodles. The company is not paying me to do this post but I probably should hold out in the future and make these guys at least send me free product. Here is the link if you need to see the nutrition info.
Ingredients:
- 1 32 ounce container of low sodium chicken broth
- 3 tablespoons of all natural peanut butter, with added protein if you need more protein
- 4 blocks of Marion's brown rice vermicelli
- 2 cups of fresh snow peas
Add In/ Optional Ingredients
- 1-2 grilled and sliced chicken breasts
- 3 tablespoons sriracha
- 2 cups crushed peanuts for garnish
- 5 Fresh Thai chili peppers thinly cut for garnish
Peanut vermicelli ingredients
Instructions:
- If you want to add the chicken breast I suggest slicing the chicken and grilling it first. I say that because the vermicelli cooks so fast I don't think you could safely cook it with the noodles.
- Pour the chicken stock and snow peas in a pot and bring to a boil.
- Add the noodles and cook for 2 minutes and turn the heat down to medium low.
- Drain off the additional chicken stock unless you like soggy noodles. We actually like them well saturated to the point of being soggy and the snow peas balance the texture by adding a crunch.
Peanut Vermicelli In the Pot
- Add the peanut butter and sriracha and chicken if you opted for sriracha and chicken.
- Stir until well mixed together.
- Serve with chopped peanuts and Thai peppers on top as well as more Sriracha if so desired.
To chop the peanuts I used a mortar and pestle which is consistent with Thai customs.
crushed peanuts
- 1
- 32 ounce container of low sodium chicken broth
- 3 tablespoons of all natural
- peanut butter, with added protein
- if you need more protein
- 4 blocks of
- Marion's brown rice vermicelli
- 2 cups of
- fresh snow peas
- Add In/ Optional Ingredients
- 1-2 grilled and sliced
- chicken breasts
- 3 tablespoons
- sriracha
- 2 cups crushed
- peanuts
- for garnish
- 5
- Fresh Thai chili peppers
- thinly cut for garnish
- If you want to add the chicken breast I suggest slicing the chicken and grilling it first. I say that because the vermicelli cooks so fast I don't think you could safely cook it with the noodles.
- Pour the chicken stock and snow peas in a pot and bring to a boil.
- Add the noodles and cook for 2 minutes and turn the heat down to medium low.
- Drain off the additional chicken stock unless you like soggy noodles. We actually like them well saturated to the point of being soggy and the snow peas balance the texture by adding a crunch.
- Add the peanut butter and sriracha and chicken if you opted for sriracha and chicken.
- Stir until well mixed together.
- Serve with chopped peanuts and Thai peppers on top as well as more Sriracha if so desired.
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