Red Rice Noodles with Roasted Veggies & Thai Almond Butter Sauce (Gf,Vegan)

By Ashley | Entree

Apr 01

TBH, I haven’t been into pasta dishes AT ALL this winter. I hope my Italian grandma isn’t reading this!

Soup – yes! Tacos – bring em on! Pizza – always! But pasta – meh.


And then I was looking through the black hole that is my pantry and found Thai-style red rice noodles. And I was like, “woah – these are the perfect canvas for an Asian inspired sauce!”

So I roasted up some veggies, whisked together a creamy, spicy sauce reminiscent of peanut sauce, and tossed it all in the gorgeous & mega-nutritious rice noodles along with sesame seeds, and a new dish was born!

The sauce is also delicious as a salad dressing tossed in warm rice/quinoa or as a veggie dip. 

My number one recommendation here is to not overcook the noodles. If this seems to be an issue for you (distractions and multi-taking are REAL) you can soak them in cold water for 20-30 minutes instead of cooking 😉

Red Rice Noodles with Roasted Veggies & Thai Almond Butter Sauce

1 package Natural Value Red Rice Pad Thai Noodles or these red rice noodles for wider availability

3 medium bell peppers, sliced

8 oz. brussel sprouts, halved or quartered

1 bunch green onions, trimmed

1 large carrot, julienned, shredded or use a peeler to make ribbons

Other veggie options: zucchini, mushrooms, broccoli

1-2 tbsp white sesame seeds

Optional: cilantro for garnish

Sauce:

1/4 c creamy almond butter

1/4 c plain almond milk creamer or coconut milk

2-3 tbsp veggie broth

2 tsp Red Curry Paste

1 tbsp coconut aminos (or sub Tamari)

2-3 cloves garlic, minced

Method:

Roast the peppers and Brussel sprouts on separate pans at 375 degrees. 

Add the onions to the peppers 10-15 minutes into cooking.

Roast peppers for 30-40 minutes or until soft and slightly charred.

Roast Brussels for 20-25 minutes or until soft and slightly charred.

Cook the noodles in simmering salted water for 5 minutes, til al dente. Save 1 c cooking water.

Whisk the sauce ingredients together in a bowl and set aside.

Toss warm noodles with roasted veggies and sauce. Add enough cooking water so the sauce is smooth and silky.

Gently toss in the carrots and sesame seeds.

Garnish with more sesame seeds and cilantro if desired.

Serve immediately, however, leftovers are tasty cold too!

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