Ingredients
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8 oz rice noodles (or gluten-free pasta of choice) rice noodles8 oz rice noodles (or gluten-free pasta of choice)
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1 cup coconut milk (full-fat or light) coconut milk1 cup coconut milk (full-fat or light)
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2 tbsp natural peanut butter peanut butter2 tbsp natural peanut butter
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2 tbsp lime juice (plus zest from 1 lime) lime juice2 tbsp lime juice (plus zest from 1 lime)
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2 tbsp soy sauce or tamari (gluten-free) soy sauce2 tbsp soy sauce or tamari (gluten-free)
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1 tbsp maple syrup or coconut sugar coconut sugar1 tbsp maple syrup or coconut sugar
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2 tsp fresh grated ginger ginger2 tsp fresh grated ginger
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 small red bell pepper, thinly sliced red bell pepper1 small red bell pepper, thinly sliced
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1 cup shredded carrots carrots1 cup shredded carrots
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1 cup snow peas, trimmed and halved snow peas1 cup snow peas, trimmed and halved
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1/3 cup chopped scallions scallions1/3 cup chopped scallions
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1/4 cup chopped fresh cilantro cilantro1/4 cup chopped fresh cilantro
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1/4 cup chopped roasted peanuts (optional, for topping) roasted peanuts1/4 cup chopped roasted peanuts (optional, for topping)
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1 small red chili, thinly sliced (optional, for heat) red chili1 small red chili, thinly sliced (optional, for heat)
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1 tbsp sesame oil (optional, for sautéing, or use water for oil-free) sesame oil1 tbsp sesame oil (optional, for sautéing, or use water for oil-free)
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Salt and pepper, to taste pepperSalt and pepper, to taste
Directions
Combine rice noodles with a creamy coconut-peanut sauce, fresh veggies, and Thai-inspired aromatics for a quick, family-friendly vegan meal. For a nut-free version, substitute sunflower seed butter and omit peanut topping. For extra protein, add baked tofu or edamame.
Steps
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1
Done
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Cook the rice noodles according to package instructions. Drain, rinse under cold water, and set aside. |
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2
Done
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In a small bowl, whisk together coconut milk, peanut butter, lime juice, lime zest, soy sauce (or tamari), maple syrup (or coconut sugar), ginger, and garlic until smooth. |
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3
Done
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Heat a large skillet or wok over medium heat. Add sesame oil (or a splash of water for oil-free). Sauté the red bell pepper, carrots, and snow peas for 2-3 minutes until just tender-crisp. |
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4
Done
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Pour in the coconut-peanut sauce and bring to a gentle simmer. Toss in the cooked noodles and combine well to coat. |
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5
Done
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Stir in the scallions and half the cilantro. Season with salt and pepper to taste. |
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6
Done
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Serve immediately, garnished with remaining cilantro, roasted peanuts, and sliced red chili if using. |
