Recipe submitted by @mealsbybrit
For this noodle dish, we've whipped up a spicy Thai-inspired creamy peanut sauce tossed with wide rice noodles, sautéed veg, fried tofu and our pure Raw Honey.
1/4 cup peanut butter
1/4 cup coconut milk
2 tbsp tamarind paste
2 tbsp fish sauce
Juice of 1 lime
1 tbsp Dutchman's Gold Pure Raw Honey
1 tbsp sesame seed oil
4 cloves minced garlic
1 tbsp minced ginger
6-8 Thai chillies (optional, adjust to preference)
2 stalks sliced green onions (save the greens for garnish)
1. Sauté the garlic, ginger and onions in the sesame seed oil. When onions are translucent and everything is aromatic, remove from heat and add to a bowl.
2. Add all other ingredients to the bowl and stir well to combine. If the sauce is too thick, add more coconut milk or some of the water from cooking the rice noodles to thin.
3. Taste and adjust spice, sweetness, and saltiness to your liking. Toss with cooked rice noodles and enjoy!
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