Nut-Free Spicy Thai Noodle Bowl

Craving bold, vibrant flavors but need to skip the nuts? This Nut-Free Spicy Thai Noodle Bowl is the perfect solution! Loaded with sautéed vegetables, crispy pan-fried tofu, and tender rice noodles, this dish comes together in under 40 minutes for a quick and satisfying meal. The tangy, umami-packed sauce combines coconut aminos, fresh lime juice, and sambal oelek for a spicy, nut-free twist on classic Thai cuisine. With fresh aromatics like garlic and ginger, plus colorful garnishes of green onions and cilantro, this recipe is as visually stunning as it is delicious. Serve with lime wedges for a citrusy burst of flavor! Ideal for weeknight dinners or meal prepping, this allergen-friendly Thai-inspired noodle bowl delivers restaurant-quality taste straight from your kitchen.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Cook rice noodles according to the package instructions. Drain, rinse with cool water, and set aside.

Step 2

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.

Step 3

Pat the tofu dry with paper towels, then cube into bite-sized pieces.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the cooked rice noodles to the skillet and toss gently to combine. Ensure the noodles are fully coated in the sauce.

Step 8

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

Serving size	(1158.7g)

Amount per serving	% Daily Value*
Calories	1395.4

Total Fat 71.4g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 1263.9mg	0%
Total Carbohydrate 122.9g	0%
Dietary Fiber 13.7g	0%
Total Sugars 38.3g
Protein 67.1g	0%

Vitamin D 0IU	0%
Calcium 2567.6mg	0%
Iron 15.3mg	0%
Potassium 1947.3mg	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: 45.8%

Protein: 19.1%

Carbs: 35.0%