Sincerely Carolina

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nutty thai-style noodles

by sincerelycaroline


Serves 3-4

8 oz. gluten-free brown rice pad Thai noodles (like Annie Chun’s)
2 Tablespoons safflower oil
1/4 cup gluten-free soy sauce or tamari
juice of 1 lime
2 Tablespoons sesame oil
1/4 cup light brown sugar
2 Tablespoons natural peanut butter
1 Tablespoon arrowroot starch
3 cloves garlic, minced
1/2 cup carrots, shredded
1/4 cup scallions, chopped
1/2 cup bean sprouts
1/2 cup cashews, chopped


(1) Prepare pasta according to package directions. When fully cooked, rinse pasta with cold water, return to pot and drizzle with safflower oil, tossing before setting aside.
(2) In a medium saucepan, combine soy sauce, lime juice, sesame oil, light brown sugar, peanut butter, arrowroot starch and garlic, whisking consistently over medium-low heat. Continue whisking throughout cooking process, until sauce begins to thicken. Remove from heat and pour over noodles, stirring to combine.
(3) Mix together the carrots, scallions, bean sprouts and cashews in a medium bowl.
(4) Serve pasta warm or cold, dividing among bowls. Top each serving with carrots, scallions, bean sprouts and cashew mixture.