Thai Peanut Gluten-Free Noodles

Thai flavors are some of my favorite, especially when peanut butter is involved. Every time I see a recipe for Thai-style peanut noodles, I have to check out the different variations. These can very easily be made vegan by removing the chicken (I use shrimp sometimes as well) and substituting agave nectar for the honey.

This recipe can also feed a crowd. Having people over? Need something simple that everyone will love? This is perfect. When we have people over we are notorious for either ordering pizza or Chinese, making a hot dish of sorts, or going straight for tacos. It’s easy to get in a rut, so try this one out the next time you entertain! Pair it with an Asian cabbage salad and you’ve got an impressive meal that you can make any night of the week.

For the noodles you really can use anything you have on hand. I prefer linguine style rice noodles. Extra surface area = more sauce clinging to each bite. I really like the Tinkyada brand but I have used Barilla spaghetti when I don’t have rice noodles in my pantry.

This sauce could be used in so many ways, other than noodles as well. I love making just the sauce and spreading it over Schar pizza crust, and topping it with shredded chicken, carrots, chopped broccoli, and dairy free cheese. Thai pizza is a great way to change up your pizza night!

My favorite part of this meal: it’s amazing warm or cold. Use it as a main dish, serve it as a side next to some grilled chicken breasts, or grill up some shrimp skewers with red bell peppers and place those on top of these noodles.

If you needed a 15 minute recipe to add to your weeknight staple list, this is it!

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