If you’re anything like us, you crave noodles on the regular. This clever dish combines rice noodles with spiralized sweet potato for a healthy hybrid of raw and cooked with half the carbs. Using sunflower seed butter and coconut aminos instead of peanuts and soy, the Asian-style satay sauce has a spicy, nutty-sweet flavor. Get this one on your roster for when your next noodle need arises.
Spicy Thai Noodles with Sunflower Satay Sauce
- 1 box Explore Cuisine Brown Rice Noodles
- 1 large sweet potato
- 2 green onions chopped, to garnish
- 2 Tbsp. Nutiva Buttery Coconut Oil
- 1 Tbsp. sesame seed oil
- 1 Tbsp. crushed garlic
- 1 Tbsp. diced fresh ginger
- 2 green onions chopped
- 1/3 cup SunButter Sunflower Butter
- 2 Tbsp. hot sauce
- 1 Tbsp. Bragg Apple Cider Vinegar
- 1/4 cup Nutiva Coconut Sugar
- 1/4 tsp. ground turmeric
- ¼ tsp. Redmond Real Salt
- 2 Tbsp. lime juice
- ½ tsp. dried cilantro
- 1/3 cup Bragg Liquid Aminos
Optional: 1/2 tsp. red chili flakes
Cook noodles according to package directions; drain and set aside.
Use spiralizer or vegetable peeler to create sweet potato noodles. Combine with rice noodles.
In saucepan over medium heat, combine oils, onion, garlic and ginger; sauté until golden brown, about 4 minutes. Lower heat and stir in remaining sauce ingredients; cook on low for 7 minutes until sauce thickens.
Pour sauce over noodles and stir until covered.
Garnish with green onions and fresh lime before serving.