Description
These delicious Thai peanut noodles are super easy to make, comforting, and satisfying. Rice noodles are gluten-free and soften in hot water while you blend the sauce and chop the veggies, making this our go-to for a super quick meal. If you love it, please leave a star rating in the comments below to help other readers in our community.
Ingredients
Units
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- 1 (8-ounce box) of brown rice noodles*, or healthy noodles of your choice
- 2 medium carrots, julienned or shredded (about 1 cup total)
- 1/4 cup chopped cilantro
- 1/2 cup shredded purple cabbage
- 1/4 cup chopped organic peanuts
- Thai basil (optional, for garnish)
- For the sauce:
- 1/3 cup hot water
- 1/4 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
- 3/4 cup unsweetened creamy peanut butter (or substitute almond butter or sunflower seed butter if desired)
- 1/2 teaspoon or more of hot sauce, or 1/2 of a small jalapeno (optional, for spicy heat)
Instructions
- 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.
Notes
- *Brown rice noodles can be found in the ethnic aisle at the grocery store. Somethings they’re called Pad Thai noodles.
- **Honey is technically not vegan because it comes from bees. Substitute coconut sugar or coconut nectar if desired.
- Any 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 sun butter (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.
