Thai peanut noodles

10 likes 0 comments Recipe by Kelsey Zahn

Thai Peanut Noodles  of Kelsey Zahn - Recipefy

1 Package Tinkyada Brown Rice Pad Thai Noodles

2 Broccoli Crowns


1/2 Cup Krema Organic Smooth Peanut Butter
1-2 tsp Dr. Braggs Liquid Aminos (Soy Sauce Substitute)
1-2 cloves garlic chopped
1 lime cut in half (set one half aside)
1/4 - 1/2 cup almond or coconut milk (water can be used if less calories are desired)
1-3 tsp crushed red pepper flakes

Optional add in
Pan Seared Chicken
or a little Rice Vinegar for tang in the sauce

Prep. Time → 10 min

Cook Time → 15-20 min

1. In a large pot bring water to a boil

2. Chop the Broccoli into edible sized pieces and add them to the boiling water, cook for 5-7 minutes

3. Add Thai Noodles to the boiling water cook for 10-15 minutes or until desired texture

4. In a separate sauce pan combine: Peanut Butter, Aminos, Garlic, Juice from 1/2 of the Lime, Almond Milk, and Pepper Flakes

5. Stir continually until all ingredients are melted together

6. Strain Pasta and Broccoli and place in bowls

7. Quarter the remaining lime and serve as a garnish on the noodles

8. Pour desired amount of sauce over each serving and enjoy!

main courses, gluten free, thai peanut sauce, soy free, dairy free, gluten free pasta, allergy aware cooking May 05, 2011 15:42

Author Kelsey Zahn

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Kelsey Zahn
“Just a girl who loves to cook (around food allergies). Making things for friends and family that can't eat what most do, so I want to find the foods they love and make them eatable not avoidable. ”
34 years old
Grand Rapids , United States