Gluten Free Thai Noodles with Vegetables Recipe
Updated Feb 15, 2021, Published Mar 09, 2017
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When I need a meal in minutes and I want to pack some extra veggies into my diet, and I want to eat something super tasty, I turn to this Gluten Free Thai Noodles with Vegetables Recipe.
This recipe contains things that I always have in my pantry, fridge, and freezer but you can customize it to fit what you have on hand. Any kind of veggies will work. The slightly sweet, slightly spicy, seriously good sauce brings the gluten free Pad Thai noodles (from Explore Cuisine) together with the vegetables. If you feel like adding in some extra protein, toss in some cooked chicken, pork, beef, or tofu.
I love recipes that are like good friends – always there for you, always helpful, and adaptable when need be.
Gluten Free Thai Noodles with Vegetables Recipe
Ingredients
- Kosher or fine sea salt
- 8 ounces Explore Cuisine gluten free Pad Thai noodles
- 1 tablespoon vegetable oil
- 1 cup shredded carrots
- 1 cup broccoli florets, cut small
- ¼ cup tamari or gluten free soy sauce
- 2 tablespoons honey
- 2 tablespoons chili garlic sauce
- 1 ½ tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 cup cherry or grape tomatoes, cut in half
- ½ cup shelled edamame
- 2 tablespoons sesame seeds, lightly toasted
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions. Drain, rinse with cold water, and drain again. Set aside.
- Heat the oil in a large skillet over high heat. Add the carrots and broccoli, and cook for 2 minutes. Add the tamari, honey, chili garlic sauce, sesame oil, and vinegar. Cook, stirring, for 1-2 minutes or until the sauce starts to thicken. Add the noodles, tomatoes, and edamame, and cook, stirring gently, until everything is heated through and the noodles are fully coated with sauce, about 3-4 minutes.
- Serve, garnished with sesame seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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