Thai Noodles
A flavorful brown rice noodle dish made with lots of julienned veggies (fiber!), and a spicy (or not- your choice!) and creamy nut-free sauce. Easy to make, and customizable! Leave these bowls vegan, or toss in some shredded chicken.
Servings: 4 servings
Calories: 393kcal
Ingredients
- 8 ounces brown rice noodles *also called Pad Thai noodles
- 1 tablespoon sesame oil toasted
- 2 cups red cabbage shredded finely
- 2 carrots julienne cut
- 1 zucchini large (or 2 small), julienne cut
- sesame seeds to garnish
- sunflower seeds toasted, to garnish
- cilantro to garnish, optional
- green onions to garnish, optional
- avocado to garnish, optional
Creamy Thai Sauce
- 1/4 cup coconut aminos or sub 2 tablespoons tamari or soy sauce*
- 3 tablespoons SunButter organic
- 3 tablespoons coconut milk canned, full fat
- 2 tablespoons rice wine vinegar
- 1 tablespoon date syrup or honey
- 1 tablespoon lime juice
- 1 teaspoon sriracha or to taste
- 1 teaspoon ginger freshly grated
- sea salt to taste, optional
US Customary - Metric
Instructions
- In a blender, add all ingredients for the creamy sauce. Add sriracha and salt to taste. If using soy sauce or tamari as a sub for the coconut aminos, use an addition 1-2 tablespoons of water to thin to sauce, as desired.
- Soak brown rice noodles in hot water for about 12 minutes, until softened. Sometimes I drain them and add more boiling water to get them soft enough.
- In a large skillet, add sesame oil. Over high heat, gently stir fry zucchini, carrots and shredded cabbage. Warm the veggies through but leave them crisp.
- Drain the rice noodles, and add them to the large skillet along with the veggies.
- Drizzle the rice noodles and veggies with the creamy sauce, and then toss to evenly coat.
- Serve warm or cold, garnished with herbs, sesame seeds, and sunflower seeds (a great nut-free alternative to using peanuts!).
- Add avocado and chicken, if desired, or enjoy a simple vegan noodle dish.
Video
Nutrition
Calories: 393kcal | Carbohydrates: 63g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Sodium: 414mg | Potassium: 358mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5690IU | Vitamin C: 38.1mg | Calcium: 53mg | Iron: 1.6mg