Monday, June 8, 2020

Gluten Free Peanut Noodles

Gluten Free Peanut Noodles
    I first made a version this dish in college. I remember watching Rachel Ray one morning before class and saw her make a version of  this that was made with simple enough ingredients that I thought I could make it with what I had on hand. My recipe has gone so far from the original over the years due to taste and diet changes I don't even recognize it as the original dish ( which was a take on shrimp Pad Thai), so I call it peanut noodles. When I took the photos the first time for this I was out of a lot of the garnishes, and since we are in the middle of the pandemic I wasn't going to run to the store for fresh cilantro and a lime wedge. The cilantro is optional but a squeeze of lemon or lime on each plate adds a little bit of acidity that adds so much to the dish, so don't forget it! 


*Thin rice noodles, I like using Jovial food capellini, but any thin rice noodle will work

* 1/4 cup coconut aminos or gluten free soy sauce

*1/4 cup peanut butter ( I like to use crunchy)

* 1/4 cup water

* 1 TBSP apple cider vinegar

* 1 TBSP coconut or brown sugar

* 1/4 tsp ginger powder

* 2 medium sized summer squash or zucchini cut into thin slices

* 1 large carrot cut into matchsticks

* Salt as needed

* 1 TBSP sesame oil

* 1 Lemon or lime cut into wedges to squeeze before serving

* Cilantro for serving

* Peanuts for serving

* Sriracha for serving if desired

* Cooked chicken breast for serving


1) Boil water and cook the rice noodles according to the package instructions, drain and set aside. If they are really thin noodles you will want to rinse them so that they do not stick together.

2) In a large measuring cup mix the coconut aminos, peanut butter, water, apple cider vinegar, coconut sugar, and ginger powder. Stir with a whisk until the peanut butter is well incorporated.

3) Cut the zucchini and summer squash into long thin slices, and the carrot into matchsticks.

4) Heat the 1 TBSP sesame oil in a large deep skillet over medium high heat. Add the zucchini and carrots, sprinkle with a little salt, and cook for 2 minutes until just tender and remove to a plate.

5) Pour the peanut sauce mixture in the pan and heat for 1 minute and then add the noodles. Stir the noodles to coat and warm through. Right before serving add the zucchini and carrots back to the noodle mixture.

6)  Serve each dish of noodles with a garnish of cilantro, a sprinkle of peanuts, and a slice of lemon or lime to squeeze over the noodles, the acidity from the citrus really adds to the dish. Serve with grilled or baked chicken if desired. My husband loves to top his with a squirt or two of sriracha!


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