Cashew Butter & Purple Corn Noodles

  We couldn’t seriously call ourselves Thai Kitchen if we weren’t committed to making nothing but the most authentic Thai food. There’s no faking it. We’re about providing the best Thai food experience available to anyone, anytime, without compromising quality for convenience. That’s why we use only fresh, natural ingredients selected at harvest for their quality and flavor. With Thai Kitchen, you can say goodbye to Thai food delivery and pricey restaurant meals. – Thai Kitchen website

How can you not love a company that describes themselves like this?! And it’s what I want in my food – natural ingredients with intense flavors! Thai Kitchen does it, and does it oh so well. Today I’m sharing with you not only a quick and easy recipe you can whip up in less than 20 minutes, but thanks to the generous folks over at Thai Kitchen, one Cooking with Books reader will win some great goodies as well! Read below on how to enter.

Now, Purple Corn & Rice Noodles you ask? They’re wheat-free, gluten-free, cholesterol-free, egg-free and fat-free. Free so you can slather them in goodness and act as the perfect canvas to sauces. Free so you don’t have to worry about anything but flavor. Free so you can feel the freedom of knowing that what you’re eating is totally good for you.

Make this sauce with your favorite nut butter. Peanut is the classic one to use, but imagine this with a macadamia butter? Or a walnut butter?! Delicious! And please, don’t skip the fish sauce. Made fromt he first pressing of salted anchovies, it adds great depth and “umami” to your sauce. You can find more Thai Kitchen products here and follow them on Facebook for updates, recipes, and more!

Cashew Butter & Purple Corn Noodles

Print Recipe

Ingredients

• ½ cup cashew butter
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon Sriracha
• ¼ cup coconut milk
• to taste: Thai Basil Salt, and Pepper

Instructions

• Over medium heat in a small saucepan, melt the cashew butter.
• Whisk in fish sauce, soy sauce, sriracha and coconut milk. Let simmer for 10 minutes.
• Season with Thai basil, salt, and pepper and toss noodles in the sauce. Top with your favorite protein, be it chicken, beef, or grilled fish.

Notes

This sauce can be used with any Thai Kitchen noodles, but in this specific recipe, I used their Purple Corn and Rice Noodles. Sauce can be served both hot and cold.

Included in the giveaway are: rice noodles (red, purple, and brown rice); Thai Peanut Noodle Kit; Lite Coconut Milk; Thai Kitchen Polo Shirts; Thai Kitchen recycled reusable bag; Thai Kitchen chip clip and magnet; Take on Takeout recipe book. Valued all at US$70.

Entry Methods:

• Visit the Thai Kitchen site and tell me what product you’d love to try the most!
• Follow @Thai_Kitchen on Twitter
• Follow @Nella22 on Twitter
• Tweet the following message:  Enter to win goodies from @Thai_Kitchen via @nella22: http://bit.ly/NLrVLk #giveaway #glutenfree
• Subscribe to my RSS feed
• Follow Cooking with Books via Email Subscription 

The comments are the official entry, there is no purchase necessary, void where prohibited. US mailing addresses only. One (1) winner will be chosen randomly. Prize will be shipped by Thai Kitchen. The contest ends Sunday, September 9th, 2012 at 11:59 pm Eastern time. The winner will be announced on Monday, September 10th via email and will have 48 hours to respond before a new winner is chosen.