Quick and Easy Vegan Thai Peanut Noodles Bowl
Hey there! Let me start off by saying that you’re going to absolutely love this veggie packed vegan Thai peanut noodles bowl! It’s quick, easy, and packed with good flavor. The recipe includes a homemade sauce paired with rice noodles and a variety of veggies like red bell pepper, red cabbage, and baby bok choy. The best part is, you can customize it to your taste preferences and dietary needs. If you’re allergic to nuts or don’t like peanut butter, you can make it with tahini or sun butter. And if you’re vegan, you can swap the soy sauce with coconut aminos or vegan Worcestershire. Trust me, it’s a recipe worth repeating, so give it a try and let me know what you think!
Now, let’s talk about the preparation and cooking process. It’s actually quite minimal and easy to follow. The key is to make the sauce, cook the noodles, and then combine everything together. The rice noodles work best as they soak up all the flavorful sauce, but you can also use other types of noodles if you prefer. If you’re looking to add more protein, you can toss in some edamame or broccoli. Just boil them along with the noodles and then remove them before draining. And don’t forget to hit the cooked noodles with cold water to stop the cooking process. All the details are available on my website, so be sure to check it out. Happy cooking!
H2
H3
H3
H3
Let me start off by apologizing for the abrupt cut at the end. Since I was cooking with one of my little peanuts, pun intended, I didn’t take notice of the camera battery health. But to finish the recipe, simply add your veggies into that bowl of goodness and stir.
Now, depending on when you’re watching this video, we could be between holidays. I guess we’re always between holidays. Either way, this recipe is one of those great ones that you can make all year round. The difficulty in prepping and cooking this meal is very minimal. So, we’ll talk a little about that but more about some substitutions and ideas to help it go further.
The meal at its very bones is just a homemade sauce paired up with some noodles. Although it’s called peanut sauce, you could make it a tahini or a sun butter sauce if you’re allergic to ground nuts or maybe just don’t like peanut butter. Although, if you don’t like peanut butter, our friendship is on thin ice. But the fact that you’re still watching this video makes us besties again.
For the soy sauce, you can swap that with coconut aminos, a vegan Worcestershire, or even dark miso. The miso may deliver a bit more of an umami taste, and you may need just a little bit more water to get that desired texture. For the maple syrup, you could try something like agave.
When it comes to the noodles, I would try my best to stick with rice noodles as they’re going to be your best bet. They do a great job of becoming very sticky and they are prone to absorption. Therefore, they soak up all of the sauce that you have in there. Just make sure they don’t turn a different color than the sauce.
Of course, if you prefer, you can still use basic pasta noodles or maybe even chickpea noodles. If you’re looking to add some more protein to the dish, broccoli or edamame are some great options. Just add them into the noodles and boiling water exactly how I did with the bok choy for just a few minutes. Then, fish them out prior to draining your pasta. And if you’re vegan, that is the only fishing you’re doing!
When you drain the noodles, don’t forget to hit them with some cold water to stop the cooking process.
As far as the cooking process goes, it actually was a bit out of order and will reflect the most efficient way to do it on my website post. The way it should have gone is after the preparation, the order should be to make the sauce, make your pasta, then combine. This will keep the noodles nice and hot and still pretty loose. This way, you don’t need to rush and complete your peanut sauce.
For the peanut sauce, you can add the raw ginger and garlic to the bowl that everything was mixed in for a more direct flavor, or you can wait to add everything. Get that ginger and garlic into a skillet to sauté for a bit. Once those aromatics start going, then add all of your stuff right into the skillet. Technically, that would save you an extra dish.
This full recipe is live on my website, Make It Dairy Free dot com. You can also find the link in the description. Don’t forget to join my membership program to help support the channel. Thank you so much for watching. Until next time, believe in good. Peace.