Description
These Healthy & Easy Thai Peanut Noodles are creamy, savory, and packed with flavor while still being simple enough for a busy weeknight. Made with a quick homemade peanut sauce and your favorite noodles, this easy recipe comes together in about 30 minutes and works well served warm or cold. Naturally gluten-free and dairy-free with easy vegan options, it’s a satisfying meal you’ll want to make again and again.
Ingredients
Units
- 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 cup shredded purple cabbage
For the sauce:
- 1/3 cup hot water
- 1/4 cup tamari (wheat-free soy sauce), or low-sodium 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)
- Optional: 1/2 teaspoon or more of hot sauce, or 1/2 of a small jalapeno (optional, for spicy heat)
Ganish ideas:
- 2-3 green onions, thinly sliced
- 1/4 cup chopped organic peanuts
- lime wedges
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, as preferred.
- To prepare the sauce, add all of the sauce ingredients to a high-speed blender and puree until smooth. If you don’t have a blender, grate the ginger and garlic, then whisk the sauce ingredients in a bowl until smooth.
- Julienne slice or shred the carrots and purple cabbage.
- Combine the noodles, carrots, and sauce in a large mixing bowl. Top with topping of choice, such as cilantro, more purple cabbage, sliced green onions and/or crushed peanuts.
- Added protein option: Add tofu, cooked chicken, or shrimp for more protein, if desired.
Notes
- *Brown rice noodles can be found in the ethnic aisle at the grocery store. Any rice noodles like Pad Thai noodles are also great.
- **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.
