If you enjoy Pad Thai, you may like this recipe. I mentioned in my Coconut Curry Soup Recipe that my favorite food is Thai, I guess I’m proving that to you by adding yet another Thai recipe. But quite honestly, this one is delicious, too! Cooking with Chantaboon Rice Sticks is different than cooking with gluten free noodles. When using Rice noodles from Thailand, you boil the water and remove from heat before soaking the sticks in hot water. They do need to soak for twenty minutes to a half hour to soften them, so be sure to figure that into your cooking time. This recipe also has a bit of a kick to it, so for all of you hot & spicy lovers out there, you can turn it up a notch or two by adding a few more shakes of hot sauce and an extra pinch or two of the crushed red pepper flakes. For those of you on the milder side, the recipe is not too hot on its own, but you will definitely feel a little warmth. Speaking of warmth, our furnace hasn’t been working lately, so we called in a repairman. He informed us that some little starlings have been nesting in the intake valve to our furnace (a small plastic tube that jets out a few inches on the backside of our house). By turning on the heater, we sucked the birds down the tube. He removed three birds from our furnace motor. Ugh…so a little FYI, cover your pipes with chicken wire so you don’t have to see the demise of a few birds who thought they had picked a great spot to nest
You can purchase these noodles from most grocery stores, markets, or from this link: Chantaboon Rice Sticks.
Bring water to a boil, remove from heat before adding rice sticks. (I used 1/2 a package or 8 oz.) Soak for 20-30 minutes or until noodles are soft.
Consider picking up some Organic Coconut Palm Sugar for sweetening your food. It is a naturally low glycemic sugar.
In a non-stick skillet place peanut butter, water, coconut palm sugar, tamari (gluten-free soy sauce), and fish sauce. Blend over medium high heat.
Add coconut milk, lime juice, hot sauce, red pepper flakes, fresh ginger, and garlic.
Drain rice noodles and add 1/2 a pound tail off cooked shrimp.
Pour spicy peanut sauce over shrimp and noodles and gently toss.
Chop fresh cilantro, green onions and peanuts for garnishing.
Place a serving portion onto a dinner plate, garnishing with chopped green onions, cilantro, and peanuts. Serve immediately.
Spicy Peanut Thai Noodles with Shrimp
1/3 cup creamy peanut butter
1/4 cup lite coconut milk
1/4 cup water
2 Tbsp coconut palm sugar (or granulated sugar)
2 Tbsp Tamari (gluten-free soy sauce)
1 tsp crushed red pepper flakes
Juice from 1/2 a lime
1 Tbsp fish sauce
1 Tbsp fresh minced ginger
1 clove minced garlic
1 tsp hot sauce
1/2 lb tail-off cooked shrimp
8 oz or half a package Chantaboon Rice Sticks
*I also submitted this recipe on Wednesday’s gluten-free food carnival which can be found at this link: glutenfreehomemaker