THAI INSPIRED NOODLES- Vegan, Gluten-Free & Oil-Free

A massive craving for pad thai hit me on boxing day. The craving hit at 5:55 pm,  5 minutes before the grocery store by my house closed early for the night. So what did I do?

I ran to the grocery store and grabbed all the supplies I needed…or what I thought was all I needed. It was exactly 6:05 when I realized that I had no limes. How do you make pad thai without limes?!?!

You can’t, not real pad thai, so I made what I could with what I had. And lucky for my craving it was delicious, really delicious!

Thai Inspired Noodles

Soft rice noodles surrounded with crunchy veggies and smothered in a tangy and slightly salty sauce. 

Serves 2

Ingredients:

• 1 cup cooked brown rice noodles
• 1 green onion, chopped
• 1 clove garlic, minced
• 1 cups broccoli slaw
• 2 cups bean sprouts
• 1/2 cup mushrooms, chopped
• 2 tbsp Bragg’s Liquid Aminos
• 2 tbsp balsamic vinegar
• 1 tbsp sweet chili sauce
• 1/2 tbsp tapioca starch

Instructions:

1. Whisk together Bragg’s Liquid Aminos, balsamic vinegar, sweet chili sauce and tapioca starch until smooth and pour into a frying pan.
2. Heat over medium heat, add green onion and garlic and cook for 1-2 minutes.
3. Add broccoli slaw and mushrooms and cook for 2 more minutes.
4. Add bean sprouts, cook for 1 minute and then toss in the cooked rice noodles.
5. Remove from heat and stir until the veggies and noodles are covered in sauce.
6. Garnish with extra green onion, if you’d like, and enjoy!

xoxo Erin

UPDATE!!! This recipe has been shared at Healthy Vegan Friday here, Slightly Indulgent Tuesdays here and My Meatless Mondays.

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