Gluten Free Spicy Thai Peanut Rice Noodles With Shrimp (or Chicken, or Tofu)
This is my favorite gluten free recipe. I’m kind of proud of it because I made it up in my head one day and it’s been a family favorite ever since. Super easy and kids can help!
1 pound peeled shrimp (raw or cooked)
Can substitute 1 pound (16 oz) chicken or 1 package firm organic Non-GMO tofu
1 -2 boxes of Rice Noodles. For the wide Thai Noodles I use 1.5 boxes
2 Cups Bok Choy, Chopped
1/2 Cup Scallions
1 Teaspoon Minced Garlic (or 2 Cloves)
2 Tablespoons Chopped Cilantro
1/2 cup Peanut Sauce (my fave is Mr Spice Certified Organic Thai Peanut)
1/2 cup + 1 Tablespoon Sesame Oil, Toasted or Regular
Additional veggie options: Mushrooms (Shiitake is great for Cancer Prevention), Onion (minced), Cabbage (finely chopped). PLEASE post in comments any other ideas. I’m always trying to add more veg to this dish and I would LOVE to get suggestions! Thanks!
Start heating up a large pot of water for the noodles, then start preparing the sauce
My kids help with juicing the limes and whisking the sauce
In a mixing bowl or large measuring cup (something that pours easily) Combine 1/2 cup sesame oil, peanut sauce, juice from 1 or 2 limes (your preference, I like 2), minced garlic, and cilantro.
Heat up a tablespoon of Sesame Oil in a large skillet or wok, low heat.
If using raw shrimp or chicken start cooking it in the skillet with the oil. If you’re using tofu or cooked chicken or shrimp then put the veggies (bok choy, scallions etc) in the oil first. I have 2 skillets going because the mushrooms were just for my sister, normally I’d put everything together.
Add the protein or veggies to the skillet.. whichever you don’t have in there yet. Make sure you get all that yummy sauce in there too.. but not the 1/2 you didn’t use for the marinade, that’s to top the dish with after it’s cooked. Mix it all together in the wok / skillet to get everything coated in sauce. At this point things are moving pretty quickly, so I forgot to take a picture.. sorry!
While that’s cooking get your noodles in the large pot and cook according to instructions. It’s usually 2-5 minutes.
Once the protein is cooked thoroughly, or thoroughly heated, then put the protein and veggies in a bowl, drain the noodles and place them in the skillet / wok and turn the heat down to simmer. This extra step gives the noodles a nicer texture and also soaks up any sauce that’s still in the skillet.
These are the Thai style (wide) noodles, but you can also use MaiFun style (thin).