Who else is obsessed with Thai food? Honestly, there are times where I can eat Thai every single day. It just hits certain taste buds that are so darn pleasant for me. It's no secret to those who know me well, that whenever dinner plans are made, I am suggesting Thai food. On this little island (Cozumel, Mexico), that hubby and I are currently living on, there aren't many Thai restaurants and so we make some simple and delicious vegan Thai noodles at home! Please note for this recipe, I didn't have as many fresh veggies as normally and because this was a spontaneous decision, we used frozen wok veggies (broccoli, carrots, snap peas and jicama). Follow the recipe below for a quick yet delicious vegan Thai noodle dish! P.S. For more fun recipes like this, be sure to check out our pineapple fried rice!
Ingredients:
- 4 Garlic Cloves
- ½ Red Onion
- 1 Lime
- 1 Green Pepper
- Rice Noodles
- Frozen veggies of choice (in this case it's broccoli, carrots, snap peas and jicama). NOTE: If you have these in fresh form- I would definitely recommend using the fresh ones! We just didn't have them at the time.
- Fresh Cilantro
- Soy Sauce (regular or GF)
- ½ Cup of Water
- ⅓ Cup Sesame Oil
- Hoisin sauce (again, make sure it's vegan)
- Sriracha sauce (make sure you read the ingredients when you buy sriracha sauce as some contain anchovy).
- Salt
- Pepper
- Roasted Peanuts
- Optional: Fresh bean sprouts and smoked tofu and crushed red pepper
Cooking Instructions:
- In a medium-size pot, boil water and add some salt.
- Once the water is boiled, add rice noodles of choice and let it boil for a few minutes. Once the noodles are soft and cooked, strain and rinse with cold water so it doesn't stick.
- Chop garlic, onion and bell pepper into small pieces.
- In a pan on medium heat, pour 2 tbsp of olive oil and heat it up.
- Add the minced garlic and red onion and let it saute for a bit until lightly browned, add the green pepper and the frozen or fresh veggies. Cover the pan with a lid so the veggies fully cook and don't forget to add salt and pepper to your taste preference.
- While the veggies are cooking, in a mixing bowl add ⅓ cup of soy sauce, ⅓ cup of sesame oil, ½ cup of water, 1 tbsp of sriracha (if you like spicy), 1 clove of chopped garlic, crushed red pepper (optional) and squeeze ½ a fresh lime. Mix it all in together until it is all consistent and mixed thoroughly.
- Pour the sauce into the pan and let the veggies cook in the delight of these flavors for a few minutes before adding the rice noodles in.
- Once you add the rice noodles in, mix thoroughly!
- When serving, you can cut a few wedges of fresh lime and place on the side, add fresh bean sprouts on top, sprinkle some cilantro and roasted peanuts and drizzle hoisin sauce if you like a bit of sweet notes.