It might sound nuts, but these Thai noodles are totally nut-free! Sunflower seed butter replaces peanut butter to create a creamy sauce that’s reminiscent of its peanut-based counterpart, but without inclusion of the common allergen. The chickpea spaghetti provides protein, but you can add organic chicken, grass-fed steak strips or shrimp for additional flavor. Or, hold the meat for a vegan-friendly dish that’s satisfying and sure to find itself in your weekly dinner rotation.
Nut-Free Thai “Peanut” Noodles (Gluten-Free & Vegan)
Ingredients
- 1 box Explore Cuisine Organic Chickpea Spaghetti cooked
- 2 Tbsp. sesame seed oil
- 1 tsp. crushed garlic
- 1/2 yellow pepper sliced thinly
- 1/2 red pepper sliced thinly
- 1 small carrot chopped thinly
- 1 small zucchini chopped thinly
- 1/4 purple cabbage chopped thinly
- Dash Redmond Real Salt Ancient Sea Salt
Sauce
- 1 cup SunButter Organic Sunflower Butter
- 2 Tbsp. organic hot sauce
- 1/4 lime juice
- 2 Tbsp. sesame seed oil
- 1/3 cup honey
- 1/3 cup Bragg Liquid Aminos
- 1/4 cup water
- 1 tsp. crushed garlic
- 2 tsp. diced ginger
- 1 tsp. apple cider vinegar
- 1/2 tsp. red chili flakes optional
Garnish
- 1/2 cup organic cilantro
- 1 fresh lime
- Red chili flakes
- 4 green onions sliced
Instructions
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In frying pan over medium-high heat, heat sesame seed oil and garlic. Add vegetables and sea salt; stir fry until soft.
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Meanwhile, in bowl, combine ingredients for sauce. Pour sauce over vegetables until well covered. Simmer 1-2 minutes.
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Add noodles and continue to stir fry until noodles are well covered.
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Serve with a squeeze of lime, fresh cilantro, green onions and red pepper, if desired.
Recipe Notes
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