Spicy Thai Sunflower Noodles

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

We went peanut-free at Claire’s several years ago because we had several children who were highly allergic, and honestly, I was just too worried. Today, we use sunflower seed butter and it’s delicious, too.


  • Sea salt
  • 1 13-ounce package organic brown rice spaghetti or other rice noodles
  • 1 <


  1. Bring a large covered pot of lightly salted water to a boil over high heat. When the water reaches a boil, add the brown rice noodles and cook according to package directions. When the pasta is cooked to your preference, drain it, rinse the noodles under cold water, then drain again. Turn into a bowl. Drizzle the sesame oil evenly over the top and toss to coat. Set aside