Move over Pad Thai, there’s a new noodle dish in town! Introducing the mouthwatering Thai Noodle Bowl, a delectable combination of flavors and textures that will leave you craving for more. This delightful bowl is packed with an array of fresh and healthy ingredients, making it the ideal choice for a quick and satisfying weeknight meal.
What sets this Thai Noodle Bowl apart is its versatility. You can customize it to suit your taste buds, adding your favorite proteins like grilled chicken or juicy shrimp. The choice is yours!
Ready to embark on a culinary journey? Whip up this Thai Noodle Bowl, it’s quick, easy, and bursting with flavors that will leave you wanting more. So grab your pot and let’s get cooking!
Ingredient Spotlight
Recipe
1 pound package gluten-free flat rice noodles (prepared to package directions and
kept warm)
½ cup almond butter OR sunflower seed butter
⅓ cup coconut aminos
1 tablespoon raw honey or maple syrup
Juice of 2 limes
1 tablespoon sesame oil
1 teaspoon garlic powder
Red chili flakes, to taste (optional)
2 teaspoons coconut oil
1 large onion, thinly sliced
2 red bell peppers, thinly sliced
2 cups sliced mushrooms
8 eggs, whisked
4 scallions, sliced
½ bunch cilantro, chopped
Omnivore Option: 1 pound cooked, peeled shrimp
How to Prepare
In a medium bowl, whisk together almond/sunflower butter, coconut aminos,
honey/maple syrup, lime juice, sesame oil, garlic powder, and optional chili flakes. Set
sauce aside.
Add coconut oil to a large pot over medium-high heat. Add onion, bell pepper, and
mushrooms. Cook, stirring continually, 5 minutes or until tender-crisp. Add the eggs
and scramble with the vegetables.
Stir sauce into vegetable mixture, then use tongs to toss in the cooked noodles, then
cooked shrimp if desired. Serve in bowls topped with scallions and cilantro.
