Gluten Free Thai Peanut Noodles Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

For the noodles:

  • 8 ounces gluten-free rice noodles (or your preferred type)
  • 1 tablespoon vegetable oil (canola, sunflower, etc.)

For the sauce:

  • 1/2 cup creamy peanut butter (natural is best)
  • 1/4 cup low-sodium soy sauce (or use tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 1-2 teaspoons chili garlic sauce or sriracha (depending on desired spice)
  • 1-inch piece of ginger, grated
  • 2 cloves garlic, minced

For the stir-fry:

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped vegetables of your choice (broccoli, bell peppers, snow peas, carrots all work well)
  • 1 cup cooked protein (optional – chicken, shrimp, tofu, etc.)

Garnish:

  • 1/4 cup chopped peanuts
  • 1/4 cup chopped cilantro
  • Lime wedges

Instructions

  • Make the Sauce: In a medium bowl, whisk together all sauce ingredients until smooth. Set aside.
  • Cook the Noodles: Cook the rice noodles according to package directions. Drain, rinse with cold water, and toss with a little vegetable oil to prevent sticking.
  • Stir-Fry: Heat a large skillet or wok over medium-high heat. Add the oil, then the onion and cook for 2-3 minutes until softened. Add your chosen vegetables, and your cooked protein if using. Stir-fry until vegetables are tender-crisp, about 3-5 minutes.
  • Assemble: Add the cooked noodles and sauce to the skillet with the vegetables and protein. Toss until everything is well combined and heated through.
  • Garnish and Serve: Divide the noodles and vegetables among bowls. Top with chopped peanuts, cilantro, and a squeeze of lime. Enjoy immediately!

Tips:

  • Customize it: Thai peanut noodles are endlessly versatile! Experiment with different veggies, proteins, and toppings (bean sprouts, a fried egg).
  • Adjust Spice: Control the heat level by starting with less chili sauce and adding more to taste.
  • Make Ahead: The peanut sauce can be made a few days in advance and stored in the refrigerator. Whisk before using.

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