Thai Peanut Noodles
Thai Peanut Noodles
8 oz. gluten-free Asian rice noodles
2 tsp. coconut oil
1/2 cup thinly sliced red bell pepper
1 cup chopped broccoli florets
1/2 cup sliced carrots
1 Tbs. coconut aminos (or gluten-free tamari soy sauce)
1/2 cup all-natural peanut butter (or almond butter) – fresh ground is truly the best
juice of 1 lime
1 Tbs. coconut aminos (or gluten-free tamari soy sauce)
3 – 4 tsp. red chili paste (depending on how spicy you want this to be)
2 tsp. Red Boat fish sauce
2 tsp. raw honey
2 tsp. toasted sesame seed oil
sea salt
1/4 – 1/2 cup freshly chopped cilantro
Bring a large pot of water to a boil. Add rice noodles and cook according to instructions.
Meanwhile, in a large skillet, heat oil over medium heat.
Sauté the veggies until soft.
Deglaze the pan with the aminos or tamari.
Finally, whisk together nut butter, lime juice, more aminos (tamari), chili paste, fish sauce, honey, and sesame oil until smooth. If things seem too thick, thin with a bit of neutral oil, melted coconut oil, or simply water. Add sea salt to taste.
Toss all ingredients together and top with fresh cilantro and chopped peanuts or almonds, if desired.
Excellent served with grilled chicken, as well.
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