This is a very simple, inexpensive, healthy, and delicious dish. This recipe serves up to four. If you may have a peanut allergy, please use almond butter and almonds instead of peanut butter and peanuts. Play with the measurements of ingredients to
create what tastes best to you.
1 package of Thai (rice) noodles
1⁄2 lb. crimini mushrooms
3 green onions
Handful (about 10) of cherry tomatoes
6 mini sweet peppers
3 cloves garlic
1 cup peanut butter
1⁄2 cup apple cider vinegar
1⁄2 cup cilantro
1⁄2 cup basil
1⁄2 cup peanuts
1⁄4 cup fresh lemon juice
1⁄4 cup orange juice
4 tbs fresh ginger
2 tbs sea salt
2 tbs uma boshi paste (usually found in the Asian foods section of the grocery store)
2 tbs coconut sugar
2 tbs gluten-free soy sauce[/twocol_one][twocol_one_last]
First pour 1⁄2 cup apple cider vinegar and 2 tbs sea salt into a medium size bowl. Slice the crimini mushroom up into fairly thin slices and mix them into the bowl of vinegar and salt. Let sit and marinate while you prepare the rest of the ingredients.
Sauce: Course chop the 3 cloves of garlic and the 4 tbs of ginger (peal the skin off first), then blend them in a food processor (or whatever you use to blend things). Add the 1⁄4 cup orange and 1⁄4 cup lemon juice. Next add the 1 cup peanut butter, 2 tbs uma boshi paste, 2 tbs soy sauce and 2 tbs coconut sugar. Blend until the mixture is uniform.
Noodles: Rice noodles don’t take very long to cook, so start the noodles per the directions on the package while you’re preparing the vegetables.
Vegetables: Slice the carrot and peppers into thin sticks (like big toothpicks). Chop up the green onions. Dice the tomatoes into wedges or rings. Finely chop the cilantro and basil. Chop the peanuts into course bits. Set all ingredients aside to top the noodles and sauce.
On each plate or bowl serve a portion of noodles. Pour sauce over noodles then the mushrooms (strain off excess marinade). Next add the vegetables, putting the cilantro, basil and peanuts on last.