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Brown Rice Noodles Pad Thai with Chicken and Tofu

Organic Brown Rice Noodles Pad Thai with Chicken and Tofu

Why not add the benefits of increased fiber and whole grain goodness to your next Pad Thai experience? My friends at Explore Asian sell these naturally gluten-free noodles that are made from wholesome organic non-GMO brown rice, organic tapioca flour, and water – authentically grown and processed in Thailand.

I use these Organic Brown Rice Noodles in my bold Pad Thai recipe – which includes eggs, chicken, and tofu plus a super-flavorful sauce and a high ratio of veggies, chilis, and peanuts. It is one protein-packed, very satisfying meal – colorful, spicy, and anything but dull!

Brown Rice Noodles Pad Thai Recipe

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Red Rice Noodles with Stir-Fried Tempeh and Savory Peanut Sauce {Vegan}

Red Rice Noodles
Stir-Fried Tempeh and Savory Peanut Sauce
Cucumber, Radish, Scallion, Cilantro, Peanut, Serrano Chile

Bursting with flavor. And color. And texture. And heat. May I say that this vegan dish has it all. Super satisfying organic red rice noodles are tossed with a savory peanut sauce that gets a hint of sweetness from agave nectar. Stir-fried tempeh cubes add substance and protein, radish adds a zingy crunch, while serranos bring fire which is balanced by cooling cucumber and herbaceous cilantro.

These Organic Red Rice Noodles from my friends at Explore Asian are a product of Thailand. Red rice called Kow Mun Pboo ข้าวมันปู in Thai, is a non-glutinous long grain rice that is reddish brown in color with a nutty flavor and a high nutritional value, as the germ of the rice is left intact. The noodles are made from organic rice, organic tapioca flour, and water only.

Organic Red Rice Noodles with Savory Peanut Sauce Recipe

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A Unique Pasta Made of Black Beans – Gluten-Free, Lower-Carb

Black Bean Spaghetti
with
Butternut Squash, Mushrooms, Kale, Cabbage
Parmesan and Chives
in a
Savory Garlic Sauce

This spaghetti is made from 92% black beans and 8% water and has 25 grams of protein and 12 grams of fiber in every serving. I discovered it at my local Whole Foods Market in 2013 and have been a fan ever since.

The flavor is definitely reminiscent of beans, and the tooth is chewy in a pleasant way. It turns out that this gluten-free pasta substitute is actually good. Really good. I love the creamy black color, al dente texture, mild sweet bean-y flavor, and earthy aroma. Generally, dried pastas have 5 to 7 grams of protein and 2 to 3 grams of fiber per serving, so, not only is this black bean spaghetti quite tasty, it is more nutritious as well. Where beans replace flour, it is naturally lower in carbohydrates, with 17 grams of carbs per serving.

I pair this black pasta with bright colorful vegetables – butternut squash, mushrooms, kale, and cabbage – and a super savory garlic sauce. Finished with freshly grated parmesan and a sprinkling of chives – this dish has broad appeal – even if one is not looking for a gluten-free and low-carb pasta substitute.

Black Bean Spaghetti Recipe

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Edamame Spaghetti with Kale Cilantro Pesto

Edamame Spaghetti with Kale Cilantro Pesto
Carrot Ribbons, Toasted Coconut, Fried Ginger

Compare this Edamame Spaghetti to common pasta and you will be amazed. Generally, dried pastas have 5 to 7 grams of protein and 2 to 3 grams of fiber per serving. This spaghetti – made exclusively of organic edamame (green soybeans) and water – has 24 grams of protein and 11 grams of fiber per serving.

The nutritional facts are hard to believe, until one realizes that this spaghetti really isn’t pasta at all, but soybeans masquerading as noodles. And as it turns out, beans make a super substitute for wheat flour to make those noodles. Edamame spaghetti’s taste and aromas are mild and pleasantly vegetal in nature, and the tooth is delightfully chewy. Love the natural green color, too.

I dress the noodles with kale cilantro pesto – the kale and almonds in the pesto adding their fair share of nutrients. Inspired by edamame and its Asian roots – I add toasted coconut for a little crunch and its toasty exotic flavor and a few shards of one of my favorite garnishes – fried ginger – which brings an unexpected zing to the dish. Raw carrot ribbons add color, texture, and more nutrients. This is definitely a feel-good pasta dish – one that is organic, naturally lower in carbs, and gluten-free to boot. Win.Win.Win.

Edamame Spaghetti with Kale Cilantro Pesto Recipe

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A Pasta Made Exclusively from Black Beans?

black bean pasta
heirloom tomato, garlic, basil, red pepper flakes, olive oil

The noodles are marketed as “Organic Black Bean Spaghetti Shape” but the shape is actually closer to a cross between linguini and capellini. A long flat skinny noodle. The flavor is definitely reminiscent of beans, and the tooth is chewy in a pleasant way.

I was not expecting to be impressed, but it turns out that this pasta substitute is actually good. Really good. Love the creamy black color, al dente texture, mild sweet bean-y flavor, and earthy aroma. I think my gluten-free friends will be extra happy at our next Italian-themed dinner party…

black bean pasta recipe

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