Spicy SunButter Noodles

Do you ever crave Thai food and are scared to take your peanut allergic child to Thai restaurants?  I do.  We avoid most Asian restaurants and honky tonk steak house restaurants with peanuts on the floor.  Our family still loves all the food, we just needed to find a safe alternative to enjoy it.  SunButter gives us this opportunity and we can even dress it up with take out containers from the craft store for a fun family night.  This recipe is not only nut free it is also dairy free and gluten free.  You can serve up the dish warm or cold.  I love to make ahead and take for lunch to work, too.  Check out my how-to video tutorial below.  Enjoy!

Spicy SunButter Noodles

Ingredients:
2 Large Red Bell Pepper, cut into thin strips
1 Large Cucumber, seeded and sliced thin
1 Cup Bean Sprouts (optional)
1 Cup Fresh Basil, roughly chopped
8 Scallions, finely sliced
2 Jalapeño Peppers, seeds & ribs removed, sliced into thin strips
1/2 Cup SunButter
3 Tbsp Liquid Aminos
2 Tbsp Sriracha
2 Tbsp Fresh Lime Juice
1 Tbsp Sesame Oil
2 Garlic Cloves, minced
1 Tbsp Honey
3 Tbsp Warm Water

Directions:
1. Cook noodles according to package directions.
2. Drain and transfer to a large bowl of ice water. Agitate the noodles until thoroughly chilled. Set aside while you make the dressing.
3. In a large bowl combine SunButter, aminos, sriracha, lime juice, sesame oil, garlic, honey and water; whisk well.
4. Drain noodles and add to bowl.
5. Add remaining ingredients and toss to coat.

Tiffany Hinton, author of GF Mom Certified, is a public speaker, blogger, cook and advocate for the gluten-free and dairy-free community. She is the author of the #1 Amazon best-sellers Gluten Free Mom Certified and Mom Certified Celebrates Heritage, and has written 11 cookbooks.