Thai peanut noodles

10 me gustan 0 comentarios Receta por Kelsey Zahn

Ingredientes

1 Package Tinkyada Brown Rice Pad Thai Noodles

2 Broccoli Crowns

Sauce

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
Cilantro
or a little Rice Vinegar for tang in the sauce

25 min · Facil

Instrucciones

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!

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

Autor Kelsey Zahn