Rice Noodles and Peanut Sauce

Here is one of our favourite vegetarian recipes for rice noodles.  I usually stir fry a package of frozen asian-style vegetables to add to this dish.  This recipe is based on one from Epicurious.com, although I have modified it quite a bit over the years.  I hope you enjoy this recipe as much as we do!

1 package gluten-free spaghetti or linguine
2 teaspoons coconut oil
3 garlic cloves, minced
1/2 teaspoon dried hot pepper flakes or 2 tablespoons Thai sweet chili sauce (if you use the chili sauce, you do not need the honey)
3/4 cup vegetable broth or water (I use half of a gluten-free vegetable bouillon cube in warm water)
2/3 cup smooth natural peanut butter
2 tablespoons gluten-free soy sauce/Bragg's/wheat-free tamari
2 tablespoons honey
1 teaspoon finely grated ginger (I keep mine in the freezer which makes it easier to keep and grate)
2 tablespoons fresh lemon or lime juice
chopped green onions for garnish


Cook noodles according to the directions on the package.  Reserve 1/4 cup of the cooking water before straining the noodles.

While the noodles are cooking, sauté the garlic and chili flakes in the coconut oil over moderate heat in a large heavy frying pan.  When the garlic is golden, stir in the broth, peanut butter, soy sauce, honey and ginger.  Simmer for a couple of minutes while stirring before removing the pan from the heat and adding in the lemon juice.  Toss the sauce with the noodles, green onions, stir-fried vegetables, and some of the reserved cooking water if necessary (to thin the sauce).  Serve immediately.

Variations:  For a fresher version of this dish, you could add some raw grated carrot, cucumber sticks, sliced red pepper and chopped cilantro instead of the stir-fried vegetables.