noodle bowl with thai peanut sauce
I crave spicy Thai food about 90 per cent of the time I'm awake. It always seemed like a mystical melange of flavours that were impossible to recreate, but alas, it's possible. This noodle bowl is vegan, gluten free and has far less sodium than a Thai dish at a restaurant would have. This recipe makes four servings.
- 1/2 package of rice noodles
- 1 cup of broccoli
- 1 cup of brussels sprouts
- 1 yellow pepper diced
- 1/2 cup of black beans
- 1 sliced avocado
- 1 tablespoon of hulled sesame seeds
- a dash of pepper
- 1/3 yellow onion, diced
- 1/2 block of tofu cut into cubes
- 1 teaspoon of garlic powder
- 1 tablespoon of olive oil
- 1 teaspoon of curry powder
- 1 cup of cherry tomatoes
- 1 tablespoon of coconut oil
- 1 teaspoon coconut sugar
- 1 clove of garlic, minced
- 3 basil leaves
- 1 teaspoon of cumin
- 2 tablespoons of peanut butter
- 1 pinch of cayenne (only if you like a kick! I am crazy and use a ghost pepper)
- 1/4 cup of water, adjust to your preferred consistency
Noodle Bowl Directions:
Let the rice noodles soak in cold water until they're softened.
While you're waiting for them to soften start sauteing your veggies on medium heat on a pan with a bit of olive oil and pepper. I kept the veggies simple since the sauce is so flavourful.
Once the noodles are soft and the veggies are ready you can toss the noodles in with the veggies and cook together for about 5 minutes. The noodles cook quickly! I used a bit of additional olive oil and water to cook the noodles.
You can pour the sauce onto the noodles and veggies while they're cooking or pour it over after you've arranged the bowl.
Baked Tofu Directions:
Cut the tofu into cubes and toss with olive oil, garlic powder and curry powder.
Preheat oven to 400 degrees and bake until crispy.
I let the tofu bake for 10 minutes, flip the pieces, and bake for another 10 minutes.
Throw tomatoes, peanut butter, coconut oil, basil, garlic, cayenne and cumin into the blender. If you want to control the thickness you can add a bit of water.
I garnished the bowl with sliced avocado and sesame seeds. This bowl can be made with any variation of your favourite veggies, protein or beans. Be creative!