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.
113-ounce package organic brown ricespaghetti or other rice noodles
1teaspoonorganic toasted sesame oil
2 medium clovesgarlic
1-inch piece fresh ginger, peeled and sliced
1 medium jalapeño pepper, sliced
1tablespoonorganic grapeseed oil or extra-virgin olive oil
1shallot, coarsely chopped
½teaspoon crushed red pepper flakes
3tablespoonsbrown sugar, packed
1cupsunflower seed butter (I like Sunbutter brand, available in most supermarkets)
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. Place the garlic, ginger, and jalapeño pepper into the bowl of a food processor fitted with a metal blade. Finely grate the lime and add the zest to the food processor bowl, then squeeze the juice from the lime and add it to the bowl. Cover and process for about 20 seconds, until the vegetables are finely minced and well blended.
Heat the grapeseed oil in a medium pot over medium heat. Add the shallot and cook for about 2 minutes, stirring frequently until softened. Add the crushed red pepper flakes and the brown sugar, then stir to blend. Stir in the processed garlic mixture. Cook for about 10 seconds, stirring continuously until the sugar melts. Add the sunflower seed butter and stir well, then stir in the tamari, vinegar, and the water. Whisk well to blend, then continue cooking for about 5 minutes, whisking frequently until the sauce becomes first smooth and then, toward the end of the 5 minutes, slightly thickened.
Sprinkle with alittle white pepper, then stir well to combine. Add the drained noodles. Using two spoons, toss well to coat. Taste for seasonings, and if you want it alittle spicier, add just a sprinkle of cayenne, toss the noodles until well blended, then taste again for seasonings.
Turn onto a serving platter. Scatter the julienne strips of carrot and the cilantro leaves evenly over the top. Serve warm, at room temperature, or chilled.