Soy-Free Spicy Thai Noodle Bowl
Dive into bold, vibrant flavors with this Soy-Free Spicy Thai Noodle Bowl—an irresistible combination of creamy coconut milk, tangy lime, and zesty red curry paste. Perfect for anyone seeking soy-free and vegan options, this recipe swaps traditional soy sauce for the wholesome touch of coconut aminos, creating a perfectly balanced, savory sauce with a hint of sweetness from maple syrup. Packed with nutrient-rich vegetables like zucchini, carrots, and bell peppers, and paired with tender rice noodles, this quick-to-make dish comes together in just 35 minutes. Top it off with fresh cilantro, crunchy toasted cashews, and a sprinkle of red chili flakes for a satisfying, flavor-packed meal that's perfect for weeknights or entertaining.
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 1 cup coconut milk (unsweetened, full-fat)
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons coconut aminos
- 1 tablespoon maple syrup
- 2 tablespoons red curry paste (soy-free, vegan)
- 3 garlic cloves (minced)
- 1 teaspoon ginger (fresh, grated)
- 0.5 teaspoon red chili flakes
- 1 zucchini (spiralized or julienned)
- 1 carrot (spiralized or julienned)
- 1 red bell pepper (thinly sliced)
- 2 scallions (thinly sliced)
- 0.5 cup fresh cilantro (chopped)
- 0.25 cup toasted cashews (optional for topping)
- 2 teaspoons sesame oil (for cooking)
- 8 cups water (for cooking noodles)
Instructions
Bring 8 cups of water to a boil in a large pot. Cook the rice noodles according to the package instructions until tender. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together coconut milk, lime juice, coconut aminos, maple syrup, and red curry paste to create the sauce. Set aside.
Heat a large skillet or wok over medium heat. Add sesame oil and swirl to coat the pan.
Sauté the minced garlic and grated ginger in the skillet for about 1-2 minutes until fragrant.
Add the spiralized zucchini, carrot, and sliced red bell pepper to the skillet. Stir-fry the vegetables for 4-5 minutes until slightly tender but still crisp.
Reduce the heat to low and pour the prepared sauce into the skillet, stirring to coat the vegetables evenly.
Add the cooked rice noodles to the skillet and toss everything together gently to incorporate the sauce and noodles. Heat for 2-3 minutes until warmed through.
Remove the skillet from heat and sprinkle red chili flakes, sliced scallions, and chopped cilantro on top.
Serve the spicy Thai noodle bowl hot, garnished with toasted cashews if desired.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1953 mg | 85% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 42.5 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2028 mg | 43% | |
*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.
