Vegan Spicy Thai Noodle Bowl
Dive into the bold and vibrant flavors of this Vegan Spicy Thai Noodle Bowl, a plant-based feast that's as satisfying as it is nutritious. Combining perfectly cooked rice noodles with colorful stir-fried vegetables like broccoli, carrots, and red bell peppers, this recipe is elevated by a creamy, spicy Thai-inspired sauce made with peanut butter, tamari, sriracha, and coconut milk. Topped with tender pan-fried tofu, fresh cilantro, green onions, crushed peanuts, and sesame seeds, each bowl is a harmonious blend of textures and flavors. Ready in just 35 minutes, this easy-to-make dish is perfect for weeknight dinners or meal prep, offering a gluten-free and vegan-friendly option that doesn't skimp on taste or excitement.
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 tablespoon Coconut oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Red bell pepper, thinly sliced
- 1 cup Shredded carrots
- 2 cups Broccoli florets
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Sriracha
- 2 tablespoons Peanut butter
- 2 tablespoons Lime juice
- 1 tablespoon Coconut sugar
- 1 cup Unsweetened coconut milk
- 1 cup Tofu, cubed and pan-fried
- 3 stalks Green onions, sliced
- 1 cup Fresh cilantro, chopped
- 2 tablespoons Crushed peanuts
- 1 tablespoon Sesame seeds
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat the coconut oil in a large skillet or wok over medium heat.
Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
Add the sliced red bell pepper, shredded carrots, and broccoli florets to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the tamari, sriracha, peanut butter, lime juice, coconut sugar, and coconut milk until smooth to create the spicy Thai sauce.
Pour the sauce into the skillet with the vegetables. Stir well to coat the vegetables evenly.
Gently fold in the cooked rice noodles and pan-fried tofu. Toss everything together and cook for an additional 2-3 minutes until heated through.
Remove from heat and divide the noodle bowl into serving bowls.
Top each bowl with sliced green onions, chopped cilantro, crushed peanuts, and sesame seeds for garnish.
Serve immediately with lime wedges on the side for extra tang, if desired.
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4097 mg | 178% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 40.7 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1626 mg | 125% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2228 mg | 47% | |
*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.
