Go Back

Nut Free Thai Noodles

Print Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12-16 oz rice noodles
  • 2 large carrots thinly peeled or julienned
  • 1 cup sweet peas or edamame
  • 1 15 oz can coconut milk , any variety
  • 2-3 cloves minced garlic
  • 1 tsp grated ginger
  • 1 tbsp maple syrup to taste, optional*
  • ¼ cup soy sauce , tamari, liquid aminos or coconut aminos
  • ½ cup sunflower seed butter unsweetened
  • 1 tbsp sriracha
Garnish:
  • cilantro
  • sesame seeds
  • purple cabbage
  • lime
  • scallions

Method
 

  1. Bring a large pot of water to a boil and cook rice noodles according to package instructions. Drain and rinse with cold water and return to pot
  2. Over medium heat, make the sauce by lightly sautéing garlic and ginger in a splash of coconut milk. Then add the rest of the coconut milk, maple syrup, soy sauce, sunflower seed butter and sriracha. Whisk frequently until sauce begins to thicken.
  3. Prepare carrots, peas and any other veggies of choice and then add them the sauce to cook. Once heated through, pour the hot sauce over top the noodles and gently mix together. 
  4. Top with sesame seeds, lime, cilantro and any other fix-ins you desire!

Notes

I love adding extra veggies and beans to this dish like bell peppers, mushrooms, broccoli, garbanzo beans, corn, spinach etc. Tofu is a great addition too!
*Some sunflower seed butters are already sweetened in which case I would omit.