Monday, March 21, 2011

Meatless Monday - Spicy Thai Noodles

This recipe happily shared on Gluten Free Wednesdays 3/19/14.

Going gluten free may mean giving up some old favorites but it can also be a great time to find new favorites.  Mexican, Indian, Asian cuisines have many naturally gluten free options. These Thai style noodles are a great starting point. They're spicy but not over the top hot with a creamy coconut peanut sauce and topped with cilantro, green onions and crunchy peanuts. Comfort food with a zing.

When we met Marie’s parents, they brought over the most beautiful bowl full of gluten free ingredients and some recipes Terri had written up - it was a beautiful hostess gift. One recipe was a Spicy Peanut Noodle recipe that is so good I must have made it a dozen times over the first few weeks I had the recipe. Instead of coconut and peanut butter Terri’s lighter recipe uses sesame oil, toasted sesame seeds and uses the cilantro, green onions and peanuts as a topping. I love that topping so much I now use it with these noodles.

Asian rice stick noodles work well for this sauce but you can substitute gluten free spaghetti if you have some on hand. Some brands of gluten free pastas can be a little tricky to work with. Have plenty of water at a full boil and stir the pasta occasionally. It doesn’t take as long to cook as wheat based pasta. Take it off the stove and drain it as it’s just done or you’ll have a sticky, gooey mess on your hands.

Gluten Free Soy Sauce is an important ingredient in your gluten free kitchen.  San-J makes soy sauce and a line of gluten free sauces that seems to be expanding all the time – here’s a link to their own gluten free recipes.   I can find it everywhere from Whole Foods to Target.

Spicy Thai Noodles
Serves four

Put water on to boil in large pot.

Have ready
13.2 ounce package Asian Rice Stick Noodles
Prepare Sauce:
1 can Coconut Milk
½ cup Peanut Butter, no sugar added
¼ cup chopped red onion
2 T Gluten Free Soy Sauce
2 T Honey
1 teaspoon Red Pepper Flakes

You can blend all ingredients in a blender or in a large jar with an immersion (stick) blender.  I used the stick blender in a jar method today.

Prepare Toppings:
½ cup Cilantro, chopped
1 bunch Green Onions, thinly sliced
½ cup Salted Peanuts.

Lime wedges are great to squeeze over the cilantro.  Serving a natural kimchee with the noodles gives a spicy and crunchy kick and gives you a great probiotic boost.

Cook and drain the rice pasta. Pour about ½ of the Thai Peanut sauce over the top.  Stir gently and serve.

You'll have more Spicy Peanut sauce left to enjoy later in the week. It's so good over rice with veggies and/or chicken.  Hope you enjoy it as much as we do.


gabbyfek said...

this looks so delicious.
are there leftovers for me for lunch today?!?!? ;)

gfe--gluten free easily said...

These look so good, Kathryn! Thanks so much for sharing the recipe on Gluten-Free Wednesdays! :-)


chacha said...

Thank you Shirley and thanks for the "Shirley bump", too. xok