Summary:
This recipe for Vegetarian Thai Noodles is a deliciously flavoured, quick and easy dish that can be made using any vegetables found in your fridge or pantry. While the recommended veggies include broccoli, butternut squash, carrots and frozen green beans.
Why You’ll Love This Recipe:
- It’s vegan-friendly and full of nutrient-dense vegetables.
- There are plenty of options when it comes to which vegetables to use.
- The dish can accommodate various dietary preferences.
- Can be prepared and cooked in under 30 minutes.
Ingredients:
| Ingredients | |
|---|---|
| – | Rice noodles |
| – | Broccoli florets |
| – | Butternut squash cubes |
| – | Carrots sliced diagonally |
| – | Frozen green peas/beans |
| – | Olive oil (or other neutral flavored oil) |
| For sauce: | |
| – | -Soy sauce (or tamari if gluten-free) |
| – | -Coconut sugar (or brown sugar) |
| – | -Lime juice |
| -Sesame seed oil | |
| -Minced garlic clove | |
| -Chilli flakes |
How To Make This Recipe:
- Soak rice noodles following package instructions until al dente.
- Over medium heat in a large skillet or wok, add olive oil before stirring in butternut squash cubes; stir-fry for 7–10 minutes until tender then remove from pan
- Add sliced carrots into remaining olive oil within the same pan; stir-fry for about five minutes until slightly tender then remove from pan
- Following this, add broccoli florets with some chopped garlic over high heat while stirring frequently so that the broccoli becomes crisp-tender.
- Once done return butternut squash & carrot back onto skillet/wok together add salt whisked with coconut milk/sauce mixture incorporates soy sauce/tamari, coconut sugar/brown sugar/lime juice/sesame seed oil/chilli flakes frozen peas/beans, gently stirred through finely shredded lettuce or spinach and noodles.
- Toss well and cook for another 2-3 minutes until everything is heated through and the sauce has slightly thickened.
- On serving, optionally garnish with sesame seeds, green onions, or fresh cilantro.
Cooking Time And Temperature Guidelines:
- Soak time – as per package directions
- Cook time: 15 minutes
- Total prep & cook time: Under 30 minutes
My Pro-tips:
- Use high heat for a quick stir-fry of veggies to maintain their colour and crunchiness.
- Cut vegetables in equal size pieces so that they will be cooked evenly together in the skillet/wok
- While sautéing garlic cloves use a wooden spatula to prevent burning.
Seasoning Options:
Adjust spices based on taste preferences by adding more spice if you like it hotter.
Recipe Tips:
To prevent overcooking while waiting for the other vegetables to be added back onto pan brief simmer then lift out before draining in cold water/run under tap which helps retain vibrant green colours without getting mushy when cooked.
Recommended Tools To Make This Recipe:
A large skillet or wok would be best suited to prepare this dish because it requires high heat at various stages of cooking. A sharp knife would also come in handy while chopping vegetables.
This Vegetarian Thai Noodles recipe is an easy way yet flavorful meal prepared quickly packed with nutrient-rich vegetables!
FAQs
Can I make this recipe gluten-free?
Answer: Yes, you can easily make this recipe gluten-free by substituting the soy sauce with tamari or coconut aminos and using rice noodles instead of egg noodles.
Can I add protein to this dish?
Answer: Absolutely! You can add cooked tofu, tempeh, or edamame to the noodles to increase their protein content. Cooked shrimp or chicken could also be added if you’re not vegetarian.
Is it okay to use different vegetables in this recipe?
Answer: Definitely! This is a versatile recipe that allows adaptation based on your preferences or what vegetables you have on hand. Some great options include snow peas, bell peppers, carrots, broccoli florets,
and shredded cabbage.
