
Spicy Thai Noodles with Sunflower Satay Sauce

Noodles
- 1 box Explore Cuisine Brown Rice Noodles
- 1 large sweet potato
- 2 green onions (chopped, to garnish)
SunButter Sauce
- 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.