As a child one of my very favorite places to go out to eat with the family was a fantastic Thai restaurant on the Pearl Street Mall in Boulder.

I realize it’s a bit unusual and perhaps unconventional for a little girl to crave Thai food, and even beg for it at times…
…but that’s me.

Nothing about me is “usual” or “conventional.”

I loved Peanut Sauté (and, in fact, lived on that alone for a week long family excursion to Thailand in 1988).

I also loved peanut noodles.

In fact, although I don’t eat peanuts very often, as I’m more of a fan of the beloved almond and all of the amazingness of almond BUTTER, savory dishes slathered in thick, spicy, and a little sweet peanut sauce will always have my heart. (Oh, and when dark chocolate enters the picture whenever peanut butter is involved, I’m a goner…yes, it’s true).

All that aside, the peanut-buttery goodness of this slightly spicy and slightly sweet noodle recipe will win your heart just as much as it has kept mine after all these years.

Thai Peanut Noodles

8 oz. gluten-free Asian rice noodles

2 tsp. coconut oil
1/2 cup thinly sliced red bell pepper
1 cup chopped broccoli florets
1/2 cup sliced carrots
1 Tbs. coconut aminos (or gluten-free tamari soy sauce)

1/2 cup all natural peanut butter (or almond butter) – fresh ground is truly the best
juice of 1 lime
1 Tbs. coconut aminos (or gluten-free tamari soy sauce)
3 – 4 tsp. red chile paste (depending on how spicy you want this to be)
2 tsp. Red Boat fish sauce
2 tsp. raw honey
2 tsp. toasted sesame seed oil
sea salt
1/4 – 1/2 cup freshly chopped cilantro

Bring a large pot of water to a boil. Add rice noodles and cook according to instructions.

Meanwhile, in a large skillet, heat oil over medium heat.  Sauté the veggies until soft. Deglaze the pan with the aminos or tamari.

Finally, whisk together nut butter, lime juice, more aminos (tamari), chile paste, fish sauce, honey, and sesame oil until smooth. If things seem to thick, thin with a bit of neutral oil, melted coconut oil, or simply water. Add sea salt to taste.

Toss all ingredients together and top with fresh cilantro and chopped peanuts or almonds, if desire.

Excellent served with grilled chicken, as well.