Lime Peanut Noodles with Kale and Carrots

Thai food is absolutely delicious and a favorite in our home! Thai food is completely satisfying because of it’s lovely balance of sour, sweet, salty and spicy flavors. Being vegan and having multiple food allergies makes dining out difficult, so we opt to make our own at home. Here is a lovely Thai-inspired dish that you can easily throw together for a quick weeknight meal. Nearly all the ingredients can be found in your pantry, just pick up some fresh organic kale. We didn’t have the wide, flat rice noodles so we just used the brown rice spaghetti noodles from Trader Joes and it turned out nicely. Your whole family will enjoy this meal because what kid doesn’t love peanut noodles? Just serve the chili flakes on the side so it’s not too spicy for little mouths and chop up the kale into small pieces. If you have a peanut allergy, you can easily substitute almond butter for the peanut butter. Also, I have read that Bragg’s Coconut Aminos is a good substitute for soy sauce if allergic to gluten and soy. I really need to try it out!



1 package wide, flat rice noodles (10 ounces)
¼ cup gluten free, low sodium soy sauce
3 tablespoons peanut butter (or almond butter)
2½ tablespoons fresh lime juice
1 tablespoons sugar
½ teaspoon chili flakes
¼ teaspoon ginger powder (optional)
1-2 teaspoons canola oil
2 cups kale, shredded
2 carrots, shredded
2 handfuls cashews, crushed (or peanuts) plus some for garnish
Lime slices for garnish

Heat water to a boil for the rice noodles. While water is heating, make the peanut sauce. In a small bowl whisk together the soy sauce, peanut butter, lime juice, sugar, chili flakes, and ginger powder until thoroughly combined. Set sauce aside.

Cook the rice noodles until just softened. Drain and rinse with cold water and drain well again. Chop the noodles into shorter lengths by using kitchen shears or a knife. (This will allow the vegetables and sauce to mix well together with the noodles.)

Heat oil in a wok over medium high heat. Add the kale and stir until cooked and beginning to brown in spots. Add the carrots and turn down the heat a little, stir. Add the noodles to the wok. Add the peanut sauce, reserving about 1 teaspoon. Stir until everything is combined.

Toss together the cashews with the remaining teaspoon of peanut sauce. Garnish noodle mixture with nuts and a slices of lime. Serve immediately.


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