Gluten-Free Spicy Thai Noodle Bowl

Elevate your weeknight dining with this Gluten-Free Spicy Thai Noodle Bowl, a vibrant and flavor-packed dish that’s as nourishing as it is satisfying. Silky gluten-free rice noodles are tossed in a creamy peanut-based sauce with just the right touch of heat from sriracha, perfectly balanced by fresh lime juice and aromatic sesame oil. Crisp vegetables like red bell pepper, julienned carrots, and baby spinach provide pops of color and texture, while golden, pan-fried tofu adds protein and heartiness. Ready in just 30 minutes, this quick and easy recipe is a gluten-free delight that’s perfect for vegetarians and spice lovers alike. Garnished with fresh cilantro, crunchy peanuts, and green onions, this wholesome bowl is a delicious combination of bold flavors and comforting ingredients.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Press the tofu to remove excess moisture and cut it into 1-inch cubes.

Step 3

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.

Step 4

In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the garlic and ginger for 1 minute until fragrant.

Step 5

Add the sliced red bell pepper and julienned carrot to the skillet. Cook for 3-4 minutes until they begin to soften.

Step 6

Stir in baby spinach, cooking just until wilted, about 1 minute.

Step 7

In a small bowl, whisk together the coconut aminos, rice vinegar, sriracha, peanut butter, lime juice, and sesame oil to create the sauce.

Step 8

Add the rice noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss to coat evenly.

Step 9

Return the cooked tofu to the skillet and carefully toss to combine. Cook for another 2-3 minutes to heat through.

Step 10

Serve the spicy Thai noodle bowl hot, garnished with fresh cilantro, sliced green onions, and crushed peanuts for added texture and flavor.

Nutrition Facts

Serving size	(1230.5g)

Amount per serving	% Daily Value*
Calories	1641.3

Total Fat 87.4g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 1448.3mg	0%
Total Carbohydrate 161.4g	0%
Dietary Fiber 19.3g	0%
Total Sugars 33.4g
Protein 67.6g	0%

Vitamin D 0IU	0%
Calcium 814.5mg	0%
Iron 11.1mg	0%
Potassium 1771.2mg	0%

*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.

Source of Calories

Fat: 46.2%

Protein: 15.9%

Carbs: 37.9%