Thai Peanut Noodles (GF/DF)
These are GF, DF, use zero calorie noodles, & they're kosher for Passover. No, you're not dreaming - you're welcome!
Ingredients:
1 package Kelp Noodles, rinsed and drained
2 tbsp Creamy Peanut Butter (unsweetened, unsalted)
1 tbsp Sesame Oil
1 tbsp Coconut Aminos (or tamari)
1 tsp Rice Vinegar
1 clove Garlic, finely minced
1 tsp Freshly Grated Ginger
2 tbsp Warm Water (to thin the sauce)
½ Red Bell Pepper, thinly sliced
½ Green Bell Pepper, thinly sliced
½ Orange Bell Pepper, thinly sliced
2 Green Onions, sliced on a bias
½ cup Shredded Carrots
Handful of Fresh Cilantro, for topping
1 tbsp Toasted White Sesame Seeds, for topping
1 tbsp Peanuts, chopped, for topping
1 Lime, cut into wedges, for topping
Instructions:
Soak kelp noodles in warm water with a splash of lemon juice or baking soda for 10–15 minutes to soften, then drain and set aside.
In a bowl, whisk together the peanut butter, sesame oil, coconut aminos, rice vinegar, garlic, ginger, and warm water until smooth and creamy.
In a large mixing bowl, toss the kelp noodles with the sliced bell peppers, green onion, and shredded carrots.
Pour the peanut sauce over the noodle and veggie mix and toss until evenly coated.
Divide into bowls and top with fresh cilantro and toasted sesame seeds.
Serve with a lime wedge on the side for squeezing just before eating. Enjoy!
I just found you and a KFP recipe to boot!
So excited for this recipe!!! Easy and delicious is the perfect combination! Thank you for sharing!❤️