This gluten-free, vegan pasta dish is tossed with a sauce made with our mac nut butter, tamarind and topped with Slow Island's Kaua'i Ginger Macadamia Chili Crunch!
(Makes 1 serving)
2 tsp Macadamia Nut Butter
1 tsp Tamarind Puree
1/4 cup 'ulu or cassava flour
1 tsp Mac nut milk
Make a roux! Cook over low heat until a ball forms, making sure to keep moving with a spatula to prevent burning
2 tb macadamia nut butter
2 tsp lime zest
2 tsp lime juice
1 tsp ground Hawaiian chili's
1/2 tsp paprika
1/2 tsp ground oven dried tomatoes
Macadamia nut milk, by eye
Whisk in remaining ingredients until smooth and silky! Add more milk until desired consistency is achieved!
After Noodles have cooked, lightly toss in a pinch of avocado oil.
Toss in prepared sauce and scallions, topping with Thai basil and Slow Island's Kaua'i Ginger Macadamia Chili Crunch. It's spicy, enjoy!