30 minute Spicy Thai Noodles - Vegan and Gluten-free
This one pot Spicy Thai Noodles are deliciously spicy with a hint of sweetness. Takes 30 minutes to make and makes for a perfect weeknight dinner!
If you are looking to spice up your weeknight dinners, you have got to try this Spicy Thai noodles. I've used basic, everyday ingredients and transformed them into a dish that you and your family will love!
This recipe makes it to our dinner table quite frequently and my family loves it. I hadn't really measured any of the ingredients before, so last week when I made this recipe I took some time to actually measure the ingredients and take pictures so I can blog it for your guys.
The best part about this recipe is that it is a ONE POT DISH. Now, I'm someone who likes to cut down on the number of dishes I need to wash, so this recipe is a keeper, in my opinion. I wanted to make this dish vegan so I've used extra firm tofu for protein but feel free to substitute it with any meat or eggs if you'd like. You could also substitute the tofu with paneer for an Indian inspired twist.
30 MINUTE SPICY THAI NOODLES
For the noodles:
Brown rice and Millet Noodles - 4 cakes
Coconut Oil - 2 tbsp
Sesame oil - 1 tbsp
Onion - 1/2, sliced thinly
Ginger - 2", sliced thinly
Garlic - 3 cloves, chopped fine
Carrots - 2, thinly sliced
Red bell pepper - 1, thinly sliced
Mushrooms, 4-5, thinly sliced
Broccoli - 2 cups florets
Extra Firm Tofu -1/2 block, drained and cubed
Scallions - 2, chopped
Cilantro - 1/2 bunch, chopped
Toasted Sesame seeds - 1tbsp, optional
Roasted peanuts - 1 tbsp, crushed, optional
For the sauce:
Thai Kitchen Red Curry Paste - 2 tbsp, if this is not available, see tips below.
Peanut butter - 2 tbsp
Coconut Palm sugar or honey - 1 tsp
Soy sauce - 1 tbsp
Sriracha or any other hot sauce - a dash, add more if you like yours extra spicy
Lemon juice - 2tbsp
Black pepper - 1tsp
White pepper - 1/2 tsp
Salt - to taste
Cook the noodles as per package directions, drain and toss in a tsp of oil and set aside
In the same pot, add coconut oil and heat over medium heat. Add onions, ginger, garlic, carrots, bell peppers, broccoli, mushrooms (in that order) and sauté until veggies are cooked through. DO NOT OVERCOOK THE VEGGIES
While the veggies cook, get the sauce ready. In a small bowl, add all the ingredients for the sauce and give it a good mix
Once the veggies are done, add the sauce to the veggies and toss until all the veggies are coated with the sauce. Turn heat to low and allow the veggies to absorb the sauce for 2-3 mins.
Now add the tofu cubes and mix again. Cook for 2 more minutes
Add the drained noodles to the veggie mixture and toss well to coat
Add 1 tbsp sesame oil and toss. Taste test - add salt, or other seasonings, if required.
Transfer into serving bowl, garnish with chopped cilantro, crushed peanuts and sesame seeds.
Serve warm or cold - tastes great both ways!
If the Red Curry Paste is not available, here's what you can do: Combine 2 tbsp red chili flakes, 1/2 lemongrass chopped, 3 cloves garlic, 1 tbsp toasted coriander seeds, 1 small shallot or 1/4 red onion, 1 tbsp lime zest and salt. Blend everything to make a paste.
Sesame Oil adds a really nice nutty flavor to this dish, so try not to skip this step.
Taste test before adding salt, both the soy sauce and the red curry paste have salt in them.
I've used Brown rice and Millet noodles in this recipe but if that is not available where you live, use any noodles.
Zucchini noodles or ZOODLES will also work well in this recipe