One of my favorite Thai dishes are the noodles with peanut sauce. I decided to experiment and make a gluten-free version using Trader Joe's gluten-free brown rice spaghetti noodles. The dish turned out pretty good!
For the peanut sauce, I slightly modified this recipe from Naturally Ella's Spicy Peanut Sauce with Brown Rice Noodles and Veggies. I didn't use chiles to make a mild sauce. I also used a gluten-free soy sauce. Instead of vegetable broth, I used rice milk (because that's what I had in the fridge) and I used agave nectar instead of honey (because I like agave better.)
I cut up small piece of extra firm tofu and fried them in canola oil until they were crispy. I threw the cashews in with the tofu toward the end to brown the nuts a bit. I love the taste toasting brings out in nuts plus the cashews add even more protein along with the peanut butter.
From my local Whole Foods salad bar, I got some shredded carrots, peas, cucumber, and green onion, and tossed the carrots and peas along with the gluten-free noodles, tofu, cashews and peanut sauce in a wok until well blended. I topped the noodles with the cucumber and green onions.
This dish was very simple to make and very filling.
