Spicy Thai Sunflower Noodles

Name: Spicy Thai Sunflower Noodles
Yield: Serves 6-8
Ingredients: 1 13-ounce package organic brown rice spaghetti or other rice noodles; 1 medium organic carrot, cut into julienne pieces; 2 tablespoons fresh cilantro leaves; 2 tablespoons organic apple cider vinegar; White pepper, to taste; 1 cup water; Cayenne pepper (optional); Sea salt; 1 teaspoon organic toasted sesame oil; 1-inch piece fresh ginger, peeled and sliced; 2 medium cloves garlic; 3 tablespoons brown sugar, packed; 1 cup sunflower seed butter (I like Sunbutter brand, available in most supermarkets); ½ teaspoon crushed red pepper flakes; ¼ cup organic tamari sauce; 1 lime; 1 tablespoon organic grapeseed oil or extra-virgin olive oil; 1 medium jalapeño pepper, sliced; 1 shallot, coarsely chopped

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Welcome to Claire's

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.

Ingredients

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

Starter
Christmas
Gluten-free
Spicy
Vegan

Method

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