For the Peanut Sauce:
2 cloves garlic, minced
2 tbsp toasted sesame oil
2 tbsp coconut CannaOil
¼ cup natural crunchy peanut butter
2 tablespoons low-sodium tamari
2 tsp Sriracha
1 tbsp toasted sesame seeds
1 ½ tsp agave
1 ½ tsp rice vinegar
For the Noodles:
5 oz brown rice “Pad Thai” style noodles, soba, or any noodle of your choice
½ cup frozen edamame, steamed back to life
1 large carrot, washed, peeled, and shaved into thin ribbons2 tsp sesame or hemp seeds, for garnish
In a small bowl add the garlic, sesame oil, CannaOil, tamari, Sriracha, rice vinegar and agave. Whisk together until combined. Add the peanut butter and toasted sesame seeds and whisk until fully incorporated. Cover and hold in fridge.
Bring a medium pot of salted water to a boil. Add the pasta and cook for about 8 minutes, or until al dente. Drain and rinse under cold water.
In a large bowl add the carrot ribbons, edamame and cooked noodles. Top with the peanut sauce and stir until noodles are completely covered with sauce and incorporated in with the vegetables. Garnish with sesame and/or hemp seeds. Serve it up and enjoy immediately!
*Dose Wisely: The CannaOil amount in this recipe is a suggestion, and is highly variable depending on the strength of your CannaOil and the potency you are going for. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and munch wisely!