Vegan Spicy Thai Noodle Bowl

Indulge in the bold and vibrant flavors of this Vegan Spicy Thai Noodle Bowl, a satisfying plant-based dish packed with fresh vegetables, pan-fried tofu, and an irresistibly creamy, spicy peanut sauce. Tender rice noodles are tossed with a colorful medley of red bell peppers, shredded carrots, and broccoli, all coated in a rich blend of tamari, sriracha, peanut butter, lime juice, and coconut milk. Garnished with crunchy peanuts, sesame seeds, fresh cilantro, and green onions, this recipe is a beautiful harmony of texture and taste. Ready in just 35 minutes, it's a quick and healthy dinner option that's naturally gluten-free and perfect for cozy weeknights or meal prep. Serve it with a squeeze of lime for an extra tangy kick!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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

Step 2

Heat the coconut oil in a large skillet or wok over medium heat.

Step 3

Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.

Step 4

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.

Step 5

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.

Step 6

Pour the sauce into the skillet with the vegetables. Stir well to coat the vegetables evenly.

Step 7

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.

Step 8

Remove from heat and divide the noodle bowl into serving bowls.

Step 9

Top each bowl with sliced green onions, chopped cilantro, crushed peanuts, and sesame seeds for garnish.

Step 10

Serve immediately with lime wedges on the side for extra tang, if desired.

Nutrition Facts

Serving size	(1672.3g)

Amount per serving	% Daily Value*
Calories	1532.7

Total Fat 80.8g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 6.4g
Cholesterol 0mg	0%
Sodium 4096.6mg	0%
Total Carbohydrate 145.1g	0%
Dietary Fiber 29.5g	0%
Total Sugars 40.7g
Protein 77.8g	0%

Vitamin D 0IU	0%
Calcium 1625.8mg	0%
Iron 19.3mg	0%
Potassium 2227.9mg	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: 44.9%

Protein: 19.2%

Carbs: 35.9%