A tasty gluten-free take on traditional Thai noodles, full of colorful vegetables and tossed in a tasty sesame sauce. Great for a quick and tasty dinner during the week
Ingredients:
- 8 oz gluten-free rice noodles
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup snap peas
- 3 green onions, chopped
- 1/4 cup gluten-free soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sesame seeds
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions:
Follow the directions on the package to cook the rice noodles
Remove the water and set it aside
Put sesame oil in a large pan and heat it over medium-low heat
Put in the minced garlic and cook for one minute
Slice the bell pepper, cut the carrot into thin strips, and add the snap peas to the pan
For three to four minutes, or until the vegetables are soft but still crisp, cook
Add chopped green onions, gluten-free soy sauce, rice vinegar, and honey, and mix them in
Toss everything together until its all well mixed and hot
Add chopped cilantro and sesame seeds to the top after taking it off the heat
Hot noodles should be served with lime wedges to squeeze over them
Feel free to eat your gluten-free Thai sesame rice noodles
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