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Low Carb Thai “Peanut” Noodles (Peanut/ Sugar/Gluten/Dairy/Corn/Egg Free)

by Brittany on August 20, 2012

We love Thai Food and fortunately our favorite thai restaurant “King and I ” does a marvelous job catering to my gluten free needs. However if I were to sit there and try to order my favorite dish of Peanut Thai Noodles without any sugar, coconut milk or some of the other fabulous flavoring ingredients- they would look at me funny.

On my continuous battle to slowly ward off systemic candida I have given up peanuts- not because they cause autoimmune issues for me (thank goodness) but just due to their natural mold content.  My replacement has become Once Again Sunflower Seed Butter. They carry a jar that is salt and sugar free! Perfect for my needs.

I threw together this dish one afternoon without much expectation with a bag of  carb free Miracle Angel Hair Noodles that had just arrived in the mail. I’m truly no expert when it comes to making Thai food, and I nearly cried when I tasted my first bite of those Thai “peanut” noodles, they were amazing. I had found the perfect balance between sweet and spicy. I am truly thankful to have one of my absolute favorite meals back in my life.

And the best part? This recipe takes less than 5 minutes to throw together!

I’m loving these Miracle Noodles, especially the Angel hair as I think it has the best texture. I highly recommend ordering some! There are also No-Noodles, which are almost as low in carbs, and Shirataki Noodles for those that can have soy and Kelp Noodles if you don’t mind a crunchy texture. Of course, if you aren’t worried about the carbs just about any other type of noodle will do- you just will need to cook them in advance (whereas you don’t have to cook the Miracle Noodles)

Thai “Peanut” Noodles

1/3 Cup Sugar Free Sunflower Seed Butter (Or natural peanut butter)
1/4- 1/2 Tsp Chili Oil (to taste)
1/8 Tsp Garlic Powder
1 1/2 TBS Coconut Secret Coconut Aminos (soy sauce may work here too)
1/2 Tbs Coconut Oil 
1/4- 1/2 Tsp Nunaturals Liquid Stevia (to taste)
Pinch of Salt

2  bags of well rinsed Angel Hair Miracle Noodles
a handful of sunflower seeds (optional)

  1. In a small bowl combine the “peanut” sauce ingredients until well blended. Use the lesser amount of Chili oil and Stevia during this mixing.
  2. Rinse the miracle noodles until fermented odor dissipates. Put noodles into a dry hot skillet and heat them up, allowing the water on them to evaporate slightly.
  3. Stir in the “peanut” sauce until melted and really well mixed in.
  4. Give the noodles a taste test and add additional stevia and chili oil to taste.
  5. Stir in a handful of sunflower seeds (optional) and serve.

Serves 1-2.


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{ 16 comments… read them below or add one }

Brenda August 20, 2012 at 8:54 pm

I am going to order some of these. Sounds like what I am missing.


Brittany August 20, 2012 at 9:39 pm

Hope you like them! There is a sample pack that we have now ordered a few times. I like the noodles and my husband likes the ” rice”


AnnMarie August 20, 2012 at 9:24 pm

We ADORE Coconut aminos “soy” sauce! Great looking recipe.


Brittany August 20, 2012 at 9:38 pm

I like it too :) though I think it tastes more like wine sauce than soy sauce.


Monique C. M. August 20, 2012 at 10:42 pm

Looks great!
But just an FYI: kelp noodles will lose their crunchy texture and suck in flavor if you leave them soaking in very hot, very thick liquid (like curry or chili) for a minute or two. It’s excellent! So they should work great in this recipe.


Brittany August 20, 2012 at 11:51 pm

Good to know! Sadly I can’t have kelp noodles due to their iodine content. Throws off my thyroid issues. But I do think they are a great alternative for most people!! :)


Katherine August 21, 2012 at 12:28 am

I tried the spinach Miracle noodles. Great for a treat when I feel like I’m missing something.


Brittany August 21, 2012 at 12:54 am

Oh really?? I’m planning on ordering them next time to try!


Amber Shea @Almost Vegan August 21, 2012 at 12:43 am

This looks SO GOOD! I miss pad thai so much!


Brittany August 21, 2012 at 12:55 am

Amber- I thought of you today when I made this for some reason. :)
Now that I can have nuts/seeds I feel like we are on a very similar diet.


Marissa August 21, 2012 at 2:01 pm

This looks amazing! I’ve never had those noodles before, but I adore kelp noodles. I usually soak them in lemon water to soften them. I’ll have to try the miracle noodles out some time. It looks like these ingredients will work for my health issues without leaving any flavors out. Beautiful job on the recipe. I can’t wait to try it out!


Beth @ Tasty Yummies August 21, 2012 at 6:12 pm

Woah I have never had these noodles before. Sounds right up my alley! I need to order some ASAP. I have a serious obsession with all things Thai but I don’t make pad thai nearly enough! Maybe I will make this next time instead. Yum, thanks for sharing!


Chris August 23, 2012 at 5:38 am

If I want to use dry gluten free pasta (like Ancient Harvest corn/quinoa), how much dry would I use for this recipe?


Brittany August 23, 2012 at 12:28 pm

Hmm. Each bag of miracle noodles is 7 ounces. So around 14 ounces! Though I’d say this is pretty flexible. Also with the grain based pasta you might find you need a little extra flavoring in the sauce ( more chili, stevia and potentially a bit more coconut aminos and salt)


Chris August 27, 2012 at 5:05 pm

Thanks! I’m glad I asked!! because, if the Miracle Noodles don’t need to be cooked, I assumed they were already hydrated or like fresh noodles (in each 7 oz package) and you’d need half as much dry to equal the same hydrated Miracle Noodles. Can’t wait to try the recipe.


leigha October 13, 2012 at 11:29 pm

Hi! Just thought I would chime in on the kelp noodles. If you put a tablespoon or two of lemon juice in some water and let them sit for 30 min, they get very very soft! :)
Hope that helps!


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