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Gluten Free Thai Rice Noodles

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.
4.81 from 21 votes
Prep Time :15 minutes
Cook Time :20 minutes
Total Time :35 minutes
Author: Amanda Paa

SCALE:

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 large carrot peeled into ribbons with a vegetable peeler
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger minced
  • 1/4 cup gluten-free hoisin sauce
  • 2 tablespoons tamari
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1 red serrano pepper cut into rounds
  • 2 tablespoons minced cilantro
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons sliced green onions
  • juice of a 1/2 lime
  • sesame seeds for garnish

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, and sesame oil. Toss and combine again, with tongs, to ensure everything is fully coated. 
  • Divide into bowls and top each with serranos, cilantro, fresh mint, green onions, squeeze of lime, and sesame seeds. 
  • Leftovers will keep in the refrigerator for 4 days. Best reheated on stovetop with a few tablespoons of water to rehydrate the noodles.