Gluten-Free Spicy Thai Noodle Bowl
Dive into a flavorful journey with this Gluten-Free Spicy Thai Noodle Bowl, a vibrant and nutritious dish that's perfect for a quick weeknight dinner or a satisfying meal prep option. Featuring tender gluten-free rice noodles tossed with sautéed crisp vegetables like red bell pepper, carrot, and baby spinach, this recipe is elevated with golden, crispy tofu and a bold, creamy sauce made from peanut butter, coconut aminos, lime juice, and a kick of sriracha. Ready in just 30 minutes, it's the ultimate balance of spicy, tangy, and savory flavors. Garnished with fresh cilantro, crushed peanuts, and green onions for an irresistible crunch, this hearty, plant-based bowl is customizable for all spice levels. Healthy, delicious, and naturally gluten-free, it's a must-try for anyone craving authentic Thai-inspired cuisine!
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Recipe Information
Ingredients
- 8 oz Gluten-free rice noodles
- 14 oz Firm tofu
- 2 tbsp Coconut oil
- 1 large Red bell pepper, thinly sliced
- 1 large Carrot, julienned
- 2 cups Baby spinach
- 3 Green onions, sliced
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, minced
- 3 tbsp Coconut aminos or gluten-free soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Sriracha or chili paste
- 2 tbsp Peanut butter or almond butter
- 1 Lime, juiced
- 1 tsp Sesame oil
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Crushed peanuts
Instructions
Cook the gluten-free rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
Press the tofu to remove excess moisture and cut it into 1-inch cubes.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 5-7 minutes. Remove the tofu and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the garlic and ginger for 1 minute until fragrant.
Add the sliced red bell pepper and julienned carrot to the skillet. Cook for 3-4 minutes until they begin to soften.
Stir in baby spinach, cooking just until wilted, about 1 minute.
In a small bowl, whisk together the coconut aminos, rice vinegar, sriracha, peanut butter, lime juice, and sesame oil to create the sauce.
Add the rice noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss to coat evenly.
Return the cooked tofu to the skillet and carefully toss to combine. Cook for another 2-3 minutes to heat through.
Serve the spicy Thai noodle bowl hot, garnished with fresh cilantro, sliced green onions, and crushed peanuts for added texture and flavor.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 359 mg | 16% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.2 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
