This dish is delicious served hot or cold and takes less than 30 minutes to prepare.
Learning to make your own take-out style food at home is one of the best things you can do for your health. When you prepare your own food, you get to control the quality of ingredients. Even nice restaurants use conventional vegetable oils and add refined sugar to most dishes. Learn to make recipes like this at home and watch your health improve.
Choosing Healthy Thai Peanut Noodles Ingredients
Peanuts have a bad rap in the health community because conventional peanuts are stored in large drums for long periods of time and are susceptible to mold toxins. Conventional peanut butter is also filled with sugar and denatured oils, so be sure to use organic peanut butter here (the only thing on the label should be organic peanuts). Use the freshly ground unsweetened peanut butter from the peanut-grinding machine if your store has one, or look for the best quality jar of sugar-free peanut butter you can afford. Again, always read your labels! This is one place that you do want to go organic because of the aforementioned mold issues, and the only ingredient in peanut butter should be peanuts.
If you want to skip the peanut butter altogether, substitute it with unsweetened almond butter, which is something I do every now and again and it’s just as delicious! You can use sun butter (sunflower seed butter) for a nut-free version.
Use any type of healthy noodles that work best for you. I prefer brown rice noodles, which can usually be found with the Asian-style ingredients in most health food stores. Veggie noodles like zucchini noodles or carrot ribbons would also be great. Brown rice or cauliflower rice would both work well, too. For a noodle-less version, check out my Thai Peanut Superfood Slaw here.
This healthy Thai peanut sauce is good on just about anything and freezes well, so consider doubling the sauce to use later on. It will keep in the fridge for about a week.
If you make this recipe, let us know how it turns out in the comments below.
1 8-ounce box of brown rice noodles, or healthy noodles of your choice
2 medium carrots, julienned or shredded (about 1 cup total)
¼ cup chopped cilantro
½ cup shredded purple cabbage
¼ cup chopped organic peanuts
Thai basil (optional, for garnish)
For the sauce:
⅓ cup hot water
¼ cup tamari (wheat-free soy sauce)
2 tablespoons apple cider vinegar
1 teaspoon toasted sesame oil
1 clove fresh garlic
1-inch piece of fresh ginger
1 tablespoon raw honey, maple syrup or sweetener of choice
¾ cup unsweetened creamy peanut butter (or substitute almond butter or sunflower seed butter if desired)
½ teaspoon or more of hot sauce, or 1/2 of a small jalapeno (optional, for spicy heat)
Prepare the noodles according to the package instructions. A general way to cook rice noodles is to soak them in hot water (off the stove, not boiling) until soft for about 5 minutes. Drain and serve hot or rinse with cold water based on your preference.
To prepare the sauce, add all of the sauce ingredients to a high-speed blender and puree until smooth.
Julienne slice or shred the carrots and purple cabbage.
Combine the noodles, carrots, and sauce in a large mixing bowl. Top with cilantro, purple cabbage, crushed peanuts, and chopped Thai basil to the top.
Non-vegan option: Add cooked chicken for more protein, if desired.
– *Honey is technically not vegan because it comes from bees. Substitute coconut sugar or coconut nectar if desired. – Any color or type of cabbage works well in this recipe. – Conventional peanuts are stored in large drums and are susceptible to mold. Use organic peanut butter, or substitute with almond butter or even cashew butter. – Use sunflower seed butter for a nut-free alternative. – Add more or less hot sauce to the sauce to make it as spicy as you like. – This sauce is delicious and can be used on salads or chicken. It will keep in the refrigerator up to one week, and it freezes well.