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Thai Noodle Bowl

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!

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. 

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