Nut-Free Spicy Thai Noodle Bowl
Savor the vibrant flavors of this Nut-Free Spicy Thai Noodle Bowl, a quick and easy dinner option that delivers bold, tantalizing taste without any nuts! Perfect for allergen-friendly dining, this dish combines tender rice noodles, crisp stir-fried vegetables, and golden pan-fried tofu all coated in a tangy, slightly sweet, and spicy sauce made with coconut aminos, fresh lime juice, sambal oelek, garlic, and ginger. Ready in just 35 minutes, this recipe is packed with healthy ingredients like snow peas, carrots, and bell peppers, making it a colorful feast for both the eyes and palate. Garnish with green onions and a squeeze of lime for a refreshing finish that brings the whole bowl together. It’s a must-try for Thai food lovers seeking a nut-free twist on a classic dish!
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Recipe Information
Ingredients
- 8 oz Rice noodles (wide or thin)
- 3 tbsp Coconut aminos (or soy sauce alternative if not avoiding soy)
- 2 tbsp Fresh lime juice
- 1.5 tbsp Sambal oelek (or another chili garlic paste)
- 1 tbsp Sesame oil
- 2 tsp Brown sugar (or coconut sugar)
- 3 Garlic cloves, minced
- 1 tsp Fresh ginger, minced
- 1 block Extra firm tofu, cubed
- 2 tbsp Canola or avocado oil (for frying tofu)
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 1 cup Snow peas, trimmed
- 2 Green onions, thinly sliced
- 2 tbsp Cilantro (for garnish, optional)
- 4 Lime wedges (for serving)
Instructions
Cook rice noodles according to the package instructions. Drain, rinse with cool water, and set aside.
In a small mixing bowl, combine coconut aminos, lime juice, sambal oelek, sesame oil, brown sugar, garlic, and ginger. Stir well to create the sauce and set aside.
Pat the tofu dry with paper towels, then cube into bite-sized pieces.
Heat canola or avocado oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and pan-fry until crisp and golden on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add a splash more oil if needed, then toss in the red bell pepper, carrot, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked tofu to the skillet with the vegetables, then pour in the sauce. Toss everything together to coat evenly and cook for 1-2 minutes to warm through.
Add the cooked rice noodles to the skillet and toss gently to combine. Ensure the noodles are fully coated in the sauce.
Divide the noodle bowl into serving dishes. Garnish with green onions and cilantro if desired. Serve with a fresh lime wedge on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 38.3 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2568 mg | 198% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1947 mg | 41% | |
*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.
