Vegan Thai Peanut Noodles (Soy-Free)

Ingredients

• 8 oz Rice Noodles
• 1/2 cup Peanut Butter
• 1/4 cup Coconut Milk
• 2 tbsp Lime Juice
• 1 tbsp Maple Syrup
• 2 cloves Garlic
• 1 tsp Ginger
• 1/2 tsp Red Pepper Flakes
• 1/2 cup Carrots
• 1/2 cup Bell Peppers (red)
• 2 tbsp Green Onions
• 1 tbsp Fish sauce alternative (vegan)
• 1 tbsp Coconut aminos

Instructions

1. 1Place the 8 oz of rice noodles in a large pot. Fill the pot with enough water to cover the noodles by at least 2 inches. Bring the water to a rolling boil over high heat. Cook the noodles for 8 to 10 minutes, or until they are tender but still have a slight chew. Drain the noodles in a colander and rinse them immediately with cold water to stop the cooking process and prevent them from sticking together.
2. 2While the noodles are cooking, prepare the peanut sauce. In a medium-sized bowl, combine the 1/2 cup of peanut butter, 1/4 cup of coconut milk, 2 tbsp of lime juice, 1 tbsp of maple syrup, 2 cloves of minced garlic, 1 tsp of grated ginger, 1/2 tsp of red pepper flakes, 1 tbsp of coconut aminos, and 1 tbsp of vegan fish sauce alternative. Whisk all the ingredients together until the sauce is smooth and well combined.
3. 3Prepare the vegetables. Finely shred the 1/2 cup of carrots. Thinly slice the 1/2 cup of red bell peppers into bite-sized pieces. Chop the 2 tbsp of green onions.
4. 4Add the drained and rinsed rice noodles to the bowl with the peanut sauce. Add the shredded 1/2 cup of carrots, sliced 1/2 cup of red bell peppers, and chopped 2 tbsp of green onions to the same bowl.
5. 5Gently toss all the ingredients in the bowl together using tongs or two large spoons. Continue tossing until the noodles and vegetables are evenly coated with the creamy peanut sauce. Ensure every strand of noodle and piece of vegetable is covered.
6. 6Serve the vegan Thai peanut noodles immediately. Alternatively, you can cover the bowl and chill the noodles in the refrigerator for at least 30 minutes before serving if you prefer them cold.

Substitutions

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