Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.see more from this author
My whole family, kids included, enjoyed this. I recommend having all of your ingredients chopped and ready before you start. It cooks quickly and I slightly overcooked the vegetables since I hadn’t pre-chopped the toppings.
Love this recipe! Made some changes to the sauce in subsequent re-makes:
• Reduced lime juice to 1/4 teaspoon or skip altogether sometimes
• Added 1 teaspoon of powdered ginger
• Added 1/2 teaspoon each of garlic powder & onion powder
• Substituted honey & maple syrup in place of brown rice syrup
Pairs great with udon noodles!
Oh! Also recommend 1/4 TSP of red pepper flakes for a little added heat! :]
I added lime zest, extra lime juice and sriracha to give it more flavor for serving, but overall, very good. Quick and easy recipe that is definitely healthier than takeout!
I tried this last night and it was really good! Based on a few comments, I added red onion (might try shallots next time) and extra soy sauce and garlic. I topped it with sriracha before serving, to give it a kick. This is a super easy and delicious recipe that’s definitely going in the rotation.
I’m a sucker for anything noodles! This picture also looked so enticing, so I had to make this dish. It was the best decision. I used a lot of garlic and added red onions. Super delicious!
I absolutely love anything with noodles – hot or cold. This dish came out so good. So pleased with it!
Any recipe that lets me cut prep time by using frozen veggies is a weeknight winner in my book. YUM!
Bright and tasty – used a bit more soy than the recipe and lots of lime.
I’m not a big Thai fan and I thought this was great!
Love this recipe.