We love the beautifully punchy flavors of this peanutty, cilantro, jalapeño and limey plant based pasta. It whips up quickly and is gluten free as well..
1 package rice noodles
1 cup chopped onion
3/4-1 cup sliced mushrooms or tofu
(optional)
4 Tablespoons soy sauce
1 cup coconut milk
1 medium jalapeño, diced
1/2 cup peanut butter (chunky or smooth)
1 cup chopped cilantro
5 medium cloves of garlic, chopped
3-5 Tablespoons lime juice (according to taste)
Add rice noodles to boiling water and cook until tender. Drain and rinse quickly with cold water.
Meanwhile, heat soy sauce in large frying pan. Add and sautee onions and mushrooms until tender, adding water as needed.
Add coconut milk and peanut butter, whisking in to blend thoroughly. As sauce begins to thicken, add lime juice, jalapeños and garlic.
Remove from heat. Add noodles and cilantro, and toss to coat noodles and serve.
