Vegan Thai Skillet Noodles
Vegan Thai Skillet Noodles mix bright flavors with simple prep, making it a quick, flavorful meal in one pan.
Ingredients
Noodles and Sauce
- 8 oz rice noodles
- 1 tablespoon soy sauce Use gluten-free soy sauce for gluten-free version.
- 1 tablespoon peanut butter Swap for almond butter or tahini for variations.
- 1 teaspoon lime juice
Vegetables
- 1 tablespoon coconut oil
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 carrot julienned
- 2 cloves garlic, minced
- 1 green onion sliced (for garnish)
- Chopped peanuts (for garnish) For additional crunch.
Instructions
Preparation
- Cook rice noodles according to package instructions. Drain and set aside.
- In a skillet, heat coconut oil over medium heat. Add red bell pepper, broccoli, and carrot, and sauté for 5-7 minutes until softened.
- Add minced garlic and stir-fry for another minute.
Cooking
- In a bowl, mix soy sauce, peanut butter, and lime juice until smooth. Add to the skillet.
- Toss in cooked noodles and stir until well combined.
- Garnish with green onions and chopped peanuts. Serve warm.
Notes
Use firm tofu or tempeh for added protein; cube and brown before the veggies. Store leftovers in an airtight container in the fridge for 3-4 days.