These Gluten-free Drunken Peanut Noodles are my husband’s absolutely favorite dish that I make. My college roommate and I used to make when coming home to the bars, hence the name drunken noodles! So it’s a small ding to my pride since this was a weird recipe is his favorite. My cooking has improved 10 fold, but there is just something about old favorites that never actually get old.
Anyways, I love these Gluten-free Drunken Peanut Noodles because they come together so fast. When I am in a pinch for time or honestly don’t know what to make, I throw these Gluten-free Drunken Peanut Noodles together in less than 20 minutes and dinner is served. A few years ago, my blog shifted to weeknight meals and quick meals because honestly I didn’t have time to make elaborate meals, and I was cooking for one. Easy meals are seriously key for me. Even being a food blogger, the thought of cooking for over an hour during the week makes me want to curl up in a ball and hide. There are of course still meals that take awhile, like crockpot meals, but that is less about prepping and more about slow cooking.
Can we talk about The Bachelorette?! I know it has been over for forever now, but I wanted to make sure I didn’t accidentally spoil anyone. I can’t with this season. The Bachelorette is the only reality TV show I watch other than cooking competitions. I don’t know why, but I get so invested each season. Due to the craziness that was this season, I ended up reading ALL the spoilers, but it was crazy that literally no one knew what was going to happen after the finale until it aired. Needless to say, it might have actually have been the “most dramatic season yet” with Hannah B saying adios to her lying fiancé and leaving single! Now I can’t wait for The Bachelor to air in January. I thought Peter was a cutie, but after the windmill incident this season is sure to be wild!
Gluten-free Drunken Peanut Noodles
Ingredients
- 8oz Pasta, about 4 oz per person
- 1 tbls sea salt
- 1 tsp garlic
- 1/2 cup cooking water
- 1/2 tsp red pepper flakes
- 3 tbls coconut aminos
- 5 drops fish sauce (for vegetarian: use 1/8 tsp sea salt)
- 1/4 cup peanut butter
Directions
- Cook pasta according to instructions. Right before pasta is done cooking, ladle about 1 cup of cooking liquid into a bowl. Drain pasta and set aside.
- Turn stove heat to medium. Pour 1/2 cup of cooking water back into the pot you cooked the pasta in. Add in garlic, coconut aminos, red pepper flakes and fish sauce (or salt for vegetarian). Stir until garlic starts to melt into the sauce, about 30 second to a minute.
- Add in peanut butter. Stir until peanut butter is melted. If sauce seizes up or is a dark think brown color, add 1 tablespoon of cooking water at a time until it is a light brown color. If you add too much water, don't worry! Just simmer for a bit longer until the sauce can coat the back of a spoon again.
- Pour noodles back into the pot and toss to coat with sauce. Serve with extra red chili flakes according to your spice preference.
Enjoy either drunk or sober!
x Vanessa
