Gluten-Free Revolution Recipes: Pad Thai Veggie Noodles & Spaghetti Squash Noodles
If you're looking for some gluten-free recipes, check out these two tasty ones from Gluten-Free Revolution!
Pad Thai Veggie Noodles
Makes 2 servings | gluten-free
Ingredients
- 4 cups spiralized zucchini and/or yellow squash
- 1/4 cup gluten-free soy sauce or tamari
- 2 Tablespoons toasted sesame oil
- 1/4 cup pure maple syrup
- 2 Tablespoons natural chunky peanut butter
- 1 Tablespoon arrowroot or tapioca starch
- 1-2 garlic cloves, minced
- juice of 1/2 a lime
- optional toppings
- chopped peanuts
- chopped green onions
- shredded carrots
- fresh snow peas
- bean sprouts
- chopped broccoli
Directions
(1) Peel zucchini and/or squash. Prepare spiralized pasta using a spiral vegetable slicer, like the
Paderno World Cuisine model, and place in a large bowl. Set aside. (No spiralizer? Use your
vegetable peeler to make quick "pasta" by simply continuing to peel the zucchini or squash,
creating ribbon-like noodles!)
(2) In a small saucepan, combine soy sauce, sesame oil, maple syrup, peanut butter, arrowroot
starch, garlic and lime, whisking consistently over medium-low heat. Continue whisking
throughout cooking process, until sauce begins to thicken. Remove from heat and pour over
veggie pasta, stirring to combine. Top with desired toppings and serve!
Spaghetti Squash Noodles with Puttanesca-Style Topping
Makes 4 servings | gluten-free
Ingredients
- 1 large spaghetti squash
- 1 cup water
- 2 cans albacore tuna, drained
- 1 cup halved cherry tomatoes
- 1/3 cup pitted and chopped Kalamata olives
- 1 Tablespoon capers, chopped
- 2 cloves garlic, minced
- 1/2 cup coarsely chopped fresh basil leaves
- salt and pepper, as desired
- 1 Tablespoon olive oil
- Parmesan cheese, as desired (optional)
Directions
(1) Preheat oven to 350 degrees F.
(2) Halve spaghetti squash and remove pulp. Place side by side in a baking dish with cut side
facing up.
(3) Pour water around the arranged squash, then bake in oven for 60 minutes.
(4) While squash is baking, combine tuna, tomatoes, olives, capers, garlic, basil, salt and pepper
in a large bowl, stirring to evenly combine.
(5) Upon removing squash from oven, allow to cool for 5 minutes before handling. With fork,
scrape flesh of squash to separate into pasta-like strands, placing in large bowl. Discard squash
shell.
(6) Divide squash pasta evenly amongst four plates, then top with tuna mixture, again dividing
evenly. Top with Parmesan cheese if desired, then serve.
