Soy-Free Spicy Thai Noodle Bowl

Dive into the bold, vibrant flavors of this Soy-Free Spicy Thai Noodle Bowl, a quick and satisfying dish perfect for weeknight dinners or meal prep. Featuring tender rice noodles tossed in a creamy, aromatic sauce made with unsweetened coconut milk, fresh lime juice, and soy-free coconut aminos, this recipe delivers authentic Thai-inspired taste without the soy. Infused with the zing of red curry paste, garlic, and ginger, and packed with colorful, crisp veggies like zucchini, carrots, and red bell peppers, each bite is as nourishing as it is delicious. Garnished with fresh cilantro, scallions, and a sprinkle of red chili flakes for heat, this bowl comes together in just 35 minutes and can be elevated with toasted cashews for extra crunch. Gluten-free, vegan, and bursting with flavor, it’s a wholesome comfort food your whole family will adore.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In a small bowl, whisk together coconut milk, lime juice, coconut aminos, maple syrup, and red curry paste to create the sauce. Set aside.

Step 3

Heat a large skillet or wok over medium heat. Add sesame oil and swirl to coat the pan.

Step 4

Sauté the minced garlic and grated ginger in the skillet for about 1-2 minutes until fragrant.

Step 5

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.

Step 6

Reduce the heat to low and pour the prepared sauce into the skillet, stirring to coat the vegetables evenly.

Step 7

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.

Step 8

Remove the skillet from heat and sprinkle red chili flakes, sliced scallions, and chopped cilantro on top.

Step 9

Serve the spicy Thai noodle bowl hot, garnished with toasted cashews if desired.

Nutrition Facts

Serving size	(2957.9g)

Amount per serving	% Daily Value*
Calories	1315.9

Total Fat 86.5g	0%
Saturated Fat 55.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1952.6mg	0%
Total Carbohydrate 129.6g	0%
Dietary Fiber 18.6g	0%
Total Sugars 42.5g
Protein 22.1g	0%

Vitamin D 0IU	0%
Calcium 217.4mg	0%
Iron 13.5mg	0%
Potassium 2028.1mg	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: 56.2%

Protein: 6.4%

Carbs: 37.4%