Ingredients

The following ingredients have 1 Servings
  • 1/4 cup + 1 tablespoon (80g) tahini
  • 1/4 cup + 1 tablespoon (80g) creamy peanut butter (with no added sugars or oils, mine only has salt)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chipotle chile pepper spice
  • 2-3 tablespoons Bragg's liquid aminos or low-sodium soy sauce
  • 2-3 teaspoons coconut vinegar or rice vinegar
  • 3 tablespoons (60g) agave
  • 3 tablespoons water
  • 6 tablespoons of above prepared sauce
  • 1 cup (100g) old fashioned oats
  • 1 apple, sliced
  • 1 tablespoon optional: toasted sesame seeds
  • pasta of choice
  • Do NOT use regular soy sauce in place of the liquid aminos, as it will be way too salty. If you can't find the liquid aminos, you can try subbing tamari. Also, I know the chipotle chile pepper is unusual, but trust me, it is worth it! It gives a smoky heat, that is so different than cayenne or red pepper, so try to use it. It is located in the spice isle at any grocery.

Instruction

  • I chose to serve this sauce over gluten-free brown rice noodles and also over zucchini noodles, but you could serve it any way you like, even over a bunch of greens and veggies or a simple stir-fry. I personally loved the noodles because the meal is very filling that way.
  • Add all of the Thai Peanut sauce ingredients to a bowl and whisk really well until completely smooth. If your tahini or peanut butter are stored in the fridge, you will need to slightly heat them to soften and become smooth before measuring. Set aside. Taste & adjust if desired.
  • For the meal recipe pictured: Preheat an oven to 300°F and line a sheet pan with parchment paper.
  • Add the oats and only 6 tablespoons (1/4 cup + 2 tablespoons) of the prepared sauce to a small bowl. Stir really well until it is all combined, sticky and comes together in a ball. Spread out onto the prepared pan evenly and flat, about 1/2 inch high.
  • Bake for 10 minutes and remove from the oven, add the sesame seeds (if using) and stir around the granola, so it can cook evenly. Bake for 10 more minutes, watching it closely the last couple of minutes so it doesn't burn. It should be very golden brown. Set aside to cool and crisp up for 10 minutes. Tip: While the granola is baking the last 10 minutes, start to boil your pasta (if using) or spiralize your zucchini noodles or prep your veggies.
  • It is important to flavor the noodles while they are boiling. I used fettucini noodles because I like thick ones and they hold up better. Feel free to use whatever kind you like and check them to reach aldente.
  • Drain the noodles, reserving a bit of liquid if desired to thin out the Thai sauce. Add to serving bowls and pour lots of sauce over the noodles and garnish with sliced apples and crunchy granola. Feel free to add in any other veggies if you like. Broccoli or mushrooms would be good.