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Nut-Free Thai Noodles
[Vegan, Gluten-Free]

Author Bio

Family recipes that show how simple, nourishing, and most importantly, delicious, plant-based eating is. Caroline Ginolfi... Read More

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Nut-Free Thai Noodles [Vegan, Gluten-Free]

450

Dairy Free

Vegan

If you or someone you are close with has a nut allergy, this recipe is a must-try! These nut-free Thai-inspired noodles have all of the same flavors you love minus the common allergen. The sunflower seed butter used in place of peanut butter is creamy, delicious, and so "nutty." Totally... Read More

Ingredients You Need for Nut-Free Thai Noodles [Vegan, Gluten-Free]

For the Noodles:

1 pound rice noodles
2 large carrots, thinly peeled or julienned
1 cup edamame or sweet peas
1 15-ounce can lite coconut milk
1/4 cup maple syrup
1/4 cup soy sauce, tamari, or liquid/coconut aminos
1/2 cup sunflower seed butter
1 teaspoon grated ginger
2-3 cloves minced garlic
1 tablespoon Sriracha

For the Garnish:

Cilantro
Sesame seeds
Cilantro
Lime
Scallions

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How to Prepare Nut-Free Thai Noodles [Vegan, Gluten-Free]

Bring a large pot of water to a boil and cook rice noodles according to package instructions. Drain and rinse with cold water and return to pot.
Meanwhile, make the sauce by combining coconut milk, maple syrup, soy sauce, Sriracha, ginger, and garlic together in pan over medium heat. Whisk frequently until sauce begins to thicken.
Prepare carrots, peas, and any other add-in of choice and add to noodles. Then pour the hot sauce over top the noodles and gently mix together. The noodles tend to absorb the sauce so it may look like they are swimming in the sauce at first.
Top with sesame seeds, lime, cilantro, and any other fix-ins you desire!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.