Rainbow Noodle Bowl + Thai Peanut Sauce
Author: Amanda Le
Prep time:
Total time:
Serves: 2-4 Servings
- Thai Peanut Sauce
- ¼ cup water
- 1 lime, juice of
- 3 tablespoon raw peanut butter
- 2 tablespoon date paste or other liquid sweetener
- 1 tablespoon coconut aminos
- 1 tbsp coconut vinegar
- 1 teaspoon minced garlic
- 1 teaspoon ginger
- ½ teaspoon red chili flakes
- --
- Rainbow Noodle Bowl
- 1 package 16 oz. Gold Mine Naturals kelp noodles
- 2 zucchinis, spiralized
- 1 teaspoon sesame seeds
- 2 tablespoons peanuts
- Mixed veggies of choice
- Add all ingredients for the sauce in a bowl and whisk together.
- Rinse kelp noodles and mix with spiralized zucchini in a large mixing bowl.
- Chop up your favorite veggies and add to the mixing bowl. I used edamame, bell peppers, purple cabbage and green onions.
- Pour sauce over noodles and mix well.
- Let the sauce marinate for 10 minutes or longer, stirring occasionally.
- When you're ready to eat, sprinkle sesame seeds and peanuts.
Substitutes:
- date paste with maple syrup
- coconut aminos with low-sodium tamari
- coconut vinegar with rice vinegar
Recipe by Raw Manda at https://rawmanda.com/rainbow-noodles-thai-peanut-sauce/
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