This is our version of the Thai peanut classic (less the peanuts and meat). It is easy to make. We often serve it as lunch to our guests. We love this recipe as it is light, and full of raw veg goodness. It is a good one if you are trying to introduce more raw vegetables into your life.
This recipe will make 4 portions
for the sauce:
coconut milk (good quality organic)… 280g
tahini …. 115g
garlic powder… 1.5tsp
tamari sauce …. 7tbsp
fresh grated ginger … to taste
cayenne pepper…… to taste
lime juice…….. to taste
salt and pepper… to taste
for the toppings:
2 red peppers – chopped into fine strips
bunch of spring onions – chopped finely
roasted hazelnuts – crushed
fresh coriander – finely chopped
Sauerkraut – we make our own but you can buy it too or use pickled ginger as an alternative
flat rice noodles or 2 spiralized courgettes (if you are avoiding grains)
First prepare all the toppings, have it ready in separate bowls.
To make the sauce, put all ingredients in a pot, adjust seasoning to taste. Warm up on a cooker but you do not need to boil it.
Meanwhile cook the noodles according to the pack’s instructions. If using courgettes instead, spiralize about half a courgette with a spiralizer. You can just leave it raw or steam slightly if you prefer.
Put the noodles into a bowl, cover with the sauce and add your prepared toppings, finishing with the Sauerkraut.