30-Minute Vegan Sesame Thai Rice Noodles
A healthy rice noodle bowl dish, with lots of stir-fried fresh vegetables! This gluten-free recipe is full of flavor and great for weeknight cooking.
Yield: 4 servings
Ingredients
- 1/2 teaspoon kosher salt
- 4 ounces flat pad thai rice noodles
- 3 tablespoons grapeseed oil, divided
- 1 medium red pepper, thinly sliced
- 5 dyno kale leaves, stems removed, thinly sliced
- 1 carrot, peeled into ribbons with a vegetable peeler
- 5 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1/4 cup gluten-free hoisin sauce
- 2 tablespoons tamari
- 1 tablespoon rice wine vinegar
- 2 1/2 teaspoons toasted sesame oil
- 2 tablespoons minced cilantro
- 2 tablespoons chopped fresh mint
- juice of a 1/2 lime
Finishing Garnishes That Add Flavor
- red serrano pepper, sliced green onions, toasted sesame seeds
Instructions
- Bring a large pot of water to a boil, and salt. When boiling, add noodles and cook according to package directions. When finished cooking, drain and rinse THOROUGHLY with cold water (otherwise the noodles will stick to each other).
- Heat a large skillet to medium high. Add 2 tablespoons grapeseed oil, and when hot, add kale and red peppers. Cook for 4-5 minutes, until the vegetables are tender and have begun breaking down.
- Then add carrot and cook for a minute. Move vegetables to the side of the pan and add the remaining 1 tablespoon of grapeseed oil. When hot, add garlic and ginger, cooking 30 seconds, until fragrant.
- Turn heat down to medium low and add noodles. Use a tongs to combine with vegetables. Then add hoisin sauce, tamari, rice wine vinegar, sesame oil, cilantro, mint, and lime juice. Toss and combine again, with tongs, to ensure everything is fully coated.
- Divide into bowls and top each with serranos, green onions, squeeze of lime, and sesame seeds. Serve! Leftovers will keep in the refrigerator for 4 days. Best reheated on stovetop with a few tablespoons of water to rehydrate the noodles.