• This recipe contains multiple common allergen foods (peanut, soy, wheat depending on the type of noodle, and sesame if you use the sesame seeds - sesame oil is not considered an allergen food since it does not contain the sesame protein). While it is good to keep them in baby's diet on a regular basis to prevent food allergies, you do want to make sure that baby has been safely introduced to each allergen individually before serving multiple at once.
• More protein: If you want to add extra protein, feel free to toss in cooked chicken, shrimp, salmon, canned tuna, seared tofu, a fried egg, or extra edamame. (It's a great use for leftovers!)
• Sweeter sauce: Typically, peanut sauce will include some sort of sweetener. If you find you're missing a hint of sweetness, you can take out a bit for baby without the sugar, then make yours with a bit of honey, maple syrup or brown sugar to taste.
• Leftover peanut sauce will keep in the refrigerator for up to a week. It makes a great dip for shrimp, tofu sticks, or veggies! Or thin it with more water to drizzle as a salad dressing or sauce for rice bowls.

Ingredient substitutions

• Peanut butter: Substitute almond butter or sunflower butter.
• Soy sauce: Substitute coconut aminos or tamari.
• Lime juice: You can substitute rice vinegar, but I like the flavor of lime juice better.
• Chile sauce: If you don't have sriracha or sambal oelek, you can use a pinch of red pepper flakes, or even gojuchang or chili crunch if that's what you have. Chili crunch may be spicier, so start with a half teaspoon.
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