Thai rice noodles are perfect for this dish. They are thin and cook up quickly. If you don’t have rice noodles, any spaghetti or linguine will do. I use brown rice spaghetti for a gluten-free dish. If you don’t want the carbs of any pasta, thin zucchini “noodles” would be great too. This sauce is both creamy and spicy with peanut butter, Thai chili sauce, ginger and coconut milk meld together to create an intense flavor. The peanut butter gives you that comforting feeling with the unexpected but welcome zing of the chili sauce.
Cold Rice Noodles in Spicy Thai Peanut Sauce [Vegan]
- 14 ounces Thai rice noodles or any spaghetti
- 1/2 cup canned coconut milk
- 1/2 cup gluten-free tamari
- 1/4 cup water
- 2 tablespoons brown rice vinegar
- 1-2 tablespoons Thai chili sauce, to taste
- 1 tablespoon arrowroot
- 1/4 cup peanut butter
- 1 tablespoon fresh ginger, chopped or 1 teaspoon ground ginger
- Shredded cabbage, for garnish
- 1/4 cup roasted peanuts, chopped (for garnish)
- Bring a large pot of water to a boil. When the water boils, remove the pot from the heat. Add the rice noodles to the pot. Stir with a spoon or tongs. Let the noodles cook in the water for eight to 10 minutes until al dente. Drain and rinse with cold water. Transfer the noodles to a large bowl and set aside until ready to use.
- In a food processor or blender, combine the coconut milk, tamari, water, vinegar, chile sauce, arrowroot, peanut butter and ginger. Process or blend until smooth. Transfer the sauce to a saucepan. Cook over medium heat. Bring the sauce to a boil and then simmer until it thickens a bit. If the sauce is too thick, add more water.
- Pour the sauce over the cold noodles and stir until the noodles are completely coated. Garnish with shredded cabbage and chopped peanuts before serving.