Move over Pad Thai, there’s a new noodle dish in town! This Thai Noodle Bowl is loaded with fresh and healthy ingredients, making it perfect for a quick and easy weeknight meal. Plus, it’s super customizable so you can make it your own! Ready to get cooking? Let’s go!
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.
