Elephant Bar-Style Thai Peanut Noodles

This recipe uses whole-food ingredients and minimally processed sweeteners to capture the restaurant's signature richness.

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Ingredients

  • 8 oz organic brown rice noodles
  • 3 tbsp organic avocado oil
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger root, grated
  • 1 Thai chili, split and minced
  • 1/2 cup organic dry-roasted peanut butter
  • 2 tbsp organic maple syrup
  • 2 tbsp fresh lime juice
  • 3 tbsp coconut aminos
  • 1/4 cup water or organic veggie broth
  • 1 cup julienned carrots
  • 1 cup sugar snap peas
  • 3 scallions, thinly sliced

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What you'll need

Instructions

  1. Cook the rice noodles as per package instructions, then drain and set aside.
  2. Heat avocado oil in a large skillet over medium heat.
  3. Add garlic, ginger, and chili to the skillet; sauté for 60 seconds until fragrant.
  4. In a small bowl, whisk together peanut butter, maple syrup, lime juice, coconut aminos, and water/broth until smooth.
  5. Lower the heat and pour the sauce mixture into the skillet, stirring constantly until the sauce begins to bubble slightly.
  6. Add carrots and snap peas to the sauce; toss for 3 minutes or until vegetables are vibrantly colored but crisp.
  7. Toss in the cooked noodles and scallions, mixing thoroughly until every strand is coated.
  8. Serve immediately with an extra wedge of lime for brightness.

FAQ

Can I use coconut oil instead of avocado oil?

Yes, you can substitute coconut oil for avocado oil if preferred. Coconut oil imparts a slightly different flavor and has a higher smoke point, which is also suitable.

What can I use if I don't have maple syrup?

You can substitute honey or agave nectar for maple syrup as both are natural sweeteners. Adjust the amount to taste if needed.

Can I use dried ginger instead of fresh ginger?

Yes, you can use dried ginger instead of fresh ginger. However, adjust the quantity as dried ginger is stronger in flavor; about 1/4 teaspoon should suffice for this recipe.

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