Rainbow Thai Noodles Recipe | RadaCutlery.com

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is a protein-rich alternative, while chickpeas are budget-friendly.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds provide a nut-free option, while almonds are often cheaper than peanuts.

Peel the carrots using a vegetable peeler and julienne them.

Julienne the red and yellow bell peppers, cutting them into long thin strips.

Cut fresh broccoli into florets and trim them into uniform pieces.

Slice purple cabbage into long strips and add to the bowl with other vegetables.

In a food processor, combine 3/4 cup natural peanut butter, 1/4 cup soy sauce, and 1/2 teaspoon sesame oil.

Add 1/4 cup honey and 1/4 cup light coconut milk to the food processor.

Grate a 1 1/2 inch piece of ginger and add it to the peanut sauce mixture.

Add 2 garlic cloves and the zest and juice of 1 lime to the mixture.

Boil salted water and add 8 ounces of gluten-free linguine, cooking until al dente.

Heat coconut oil in a pan over medium-high heat and test with water to check readiness.

Add half of the prepared vegetables to the pan and sauté until tender-crisp, then remove and repeat with the remaining vegetables.

Combine the cooked linguine, sautéed vegetables, and peanut sauce in a large pot, tossing to coat evenly.

Reserve 1/4 cup of the pasta water to thin out the sauce if necessary.

Top the noodle dish with chopped peanuts, fresh cilantro, and chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens