This savory, easy dish satisfies your family's peanut-noodle craving without the peanuts (and it's gluten-free!).
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- Whisk together the SunButter, tamari, fish sauce, honey, lime juice, garlic, and ginger in a large bowl until smooth. Add the coconut milk and 2 teaspoons of Sriracha, and continue to whisk until combined. Add additional Sriracha to taste, if desired. Set the sauce aside.
- Bring a large pot of water to a boil. Add the rice noodles and boil for 3 minutes. Add the carrot and bell pepper slices to the pot. Continue boiling the noodles and vegetables for 2-3 minutes longer, until the noodles are al dente, and the vegetables are fork-tender.
- Use a measuring cup to remove 1/2 cup of water from the pot and set aside. Drain the noodles and vegetables and rinse with cold water.
|Calories230Calories from Fat110|
|% DAILY VALUE|
|Calories from Fat110|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lawrence 7 months ago
awsome recipe. I added mushrooms. It came out great.
Ben P. a year ago
Turned out great. I dou led the vegetaes and meat and it was fantastic.
Sally a year ago
i was not able to find sunbutter so i used cashew butter the dish was delishes. My 14 year old son prepared the meal as part of his consumer science project. We will prepare it again.
Dunstan a year ago
I substituted peanut butter for sun butter and the sauce was tasty. Over all it turned out well but I would probably add mushrooms and ground peanuts next time.
MaryAnn S. a year ago
Good recipe. My grocery had 2 for 1 on pork tenderloins so I subbed that for chicken. Turned out great- Big Daddy gave it a thumbs up!