Thai Noodle Salad with Almond Butter

Thai noodle salad with almond butter is my newest creation.  I make Thai noodle salad all the time and always switch up the different veggies I use.  This time I decided to try it using chunky almond butter instead of peanut butter and it turned out great.  Almond butter has less sugar and is healthier for you, but I still love the more traditional Thai noodle salad as well.  This is a great option for people who are allergic to peanuts!

I also used my favorite gluten free pasta by Ancient Harvest made with quinoa.  You can usually find this pasta at any grocery store.

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

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Thai Noodle Salad with Almond Butter

Thai Noodle Salad made with almond butter instead of peanut butter

Course

Dinner, Lunch, Main Dish, Sides

Cuisine

Thai

Prep Time

15 Minutes

Cook Time

15 Minutes

Servings

People

Ingredients

• 1 package spaghetti noodles You can use regular or Gluten Free noodles.
• 1 red bell pepper, cut into long thin slices
• 1 yellow bell pepper, cut into long thin slices
• 1 package cherub tomatoes, sliced in half
• 6 to 8 scallions, chopped
• 1 Jalapenos, finely chopped
• 1/2 cup slivered carrots
• 1/2 cup Braggs Amino Acid or low sodium soy sauce
• 1/4 cup sesame seed oil
• 2 to 3 tablespoons chili garlic sauce
• 2 teaspoons ginger paste
• 4 to 6 tablespoons honey
• 3 to 4 tablespoons chunky almond butter

Course Dinner, Lunch, Main Dish, Sides Cuisine Thai Prep Time 15 Minutes Cook Time 15 Minutes Servings People Ingredients 1 package spaghetti noodles You can use regular or Gluten Free noodles. 1 red bell pepper, cut into long thin slices 1 yellow bell pepper, cut into long thin slices 1 package cherub tomatoes, sliced in half 6 to 8 scallions, chopped 1 Jalapenos, finely chopped 1/2 cup slivered carrots 1/2 cup Braggs Amino Acid or low sodium soy sauce 1/4 cup sesame seed oil 2 to 3 tablespoons chili garlic sauce 2 teaspoons ginger paste 4 to 6 tablespoons honey 3 to 4 tablespoons chunky almond butter

Instructions

1. Cook spaghetti noodles per package instructions and place in large bowl with a bit of sesame seed oil and stir, then set aside.
2. Whisk together the Braggs Amino Acid or soy sauce with the almond butter, chili garlic sauce, ginger paste, sesame seed oil and honey.
3. Add the vegetables into the pasta dish and then slowly add the almond butter mixture while stirring until the pasta is completely coated and mixed well. There will be left over sauce, so safe that and use it later if needed after the pasta has been refrigerated.
4. Refrigerate for at least 30 minutes and serve. Use some of the left over sauce if needed.

Recipe Notes

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

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