Annie Chun's Brown Rice Noodles Pad Thai Description
Our Brown Rice Pad Thai Noodles are with 100% Whole Grain and are a good source of dietary fiber. Of course, while they're ideal for making Thailand's popular national dish; Pad Thai, they're equally fabulous in Asian stir fries, savory noodle soups and chilled noodle salads.
Directions
Cooking Directions
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Bring 4-5 quarts water to a boil.
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Add noodles and coil 4-5 minutes or until tender, stirring occasionally.
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Drain and rinse under cold water (optional).
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Serve hot or cold.
For stir fry, soak dry noodles in hot water for 8-10 minutes or until tender. Add drained noodles to stir fry; cook for an additional 1-2 minutes.
For salads or cold noodle dishes, add to boiling water 1-2 minutes. Drain; rinse under cold water and serve.
Free Of
Gluten, preservatives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 2 oz (56 g)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
|
| Calories | 200 | |
|
| Calories from Fat | 10 | |
|
| Total Fat | 1 g | 2% |
|
| Saturated Fat | 0.5 g | 3% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
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| Sodium | 10 mg | 0% |
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| Total Carbohydrates | 44 g | 15% |
|
| Dietary Fiber | 4 g | 16% |
|
| Sugars | 1 g | |
|
| Protein | 4 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
Other Ingredients: Brown rice flour, water.
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Veggie Spring Rolls with Sunflower Dipping Sauce
These fresh, veggie-packed spring rolls are a thing of beauty – easy to make, flavorful and loaded with crunchy nutrients. Load gluten-free noodles and a rainbow of raw vegetables in rice paper wraps, roll them up and plunge them in a peanut-free, umami sunflower dipping sauce. These "handheld salads" work as an appetizer, lunch or light dinner, and the ingredients you fill them with are flexible – use what you like or what you have on hand, just keep it all as fresh as fresh can be.
Veggie Spring Rolls with Sunflower Dipping Sauce
- 1 pkg. gluten-free pad Thai noodles
- 1 pkg. rice paper spring roll wrappers
- 1 carrot (sliced into long, thin strips)
- 1 red pepper (sliced into long, thin strips)
- 1 yellow pepper (sliced into long, thin strips)
- 1/4 small purple cabbage (sliced into long, thin strips)
- 1/4 head romaine lettuce (sliced into long, thin strips)
- Fresh mint
Sunflower dipping sauce
- 1/2 cup sunflower butter
- Dash turmeric powder
- 1 Tbsp. coconut aminos
- Juice of 1/2 lime
- 1/8 tsp. salt
- 1-1/2 Tbsp. PRI Liquid Honey
- 1 Tbsp. Bragg Apple Cider Vinegar
- Sesame seeds (for dipping)
- Cook noodles according to package directions.
- Prepare rice wrappers per package instructions by dipping in warm water.
- On flat surface, lay out wrapper and place about 2 Tbsp. noodles, several strips of each vegetable and 2 mint leaves in middle of wrapper. Fold sides inward and roll up. Repeat for 8 rolls.
- In small bowl, mix together all ingredients for dipping sauce until completely smooth.
- Fill another small bowl with sesame seeds.
- Serve spring rolls with bowls of dipping sauce and sesame seeds. If desired, use sharp knife to slice each roll into 4 pieces prior to serving.
Add the ingredients you need to your cart.
