Peanutty Drunken Noodles

Photo by Anna Pelzer of  Vegan Creative

Photo by Anna Pelzer of Vegan Creative

This recipe is from my most recent cookbook, FOOD LOVE. It's a peanutty take on Drunken Noodles, but still resplendent with all those supercharging ingredients - lime, garlic, ginger, turmeric . . . All the good stuff. Be sure and serve with fresh lime wedges squeezed over the top for an extra kick!

Let me know what you think if you try it - I hope you love it!


8 oz. brown rice noodles (the kind used for Pad Thai), I like Explore Asian or Annie Chun's brand
Get Saucy:
¼ cup EACH: smooth peanut butter and fresh lime juice
6 medium-large cloves garlic, minced or pressed
3 tablespoons EACH: maple syrup and tamari (or soy sauce)
2 tablespoons fresh ginger, grated
1 tablespoon EACH: toasted sesame oil and sriracha sauce
1 teaspoon ground turmeric
Veg It Up:
1 cup finely chopped cabbage, green or purple
½ cup EACH: chopped scallions, grated carrots, and chopped cilantro
One Piece of Flair: 1-2 limes, cut into wedges for serving

1. Cook the pasta until al dente, according to the directions on the package. Drain well and set aside.

2. While the pasta is cooking, get the rest of the dish together: In a large bowl, place all of the sauce ingredients and whisk well until thoroughly combined. Add the veggies.

3. Add the cooked, drained pasta to the bowl and gently stir to combine with the sauce. Serve warm or cold. This will keep, refrigerated in an airtight container, for up to five days.

Serves 4;GF/Blue (according to the health guidelines in my cookbooks and coaching programs)