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I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added fat. Here are some easy thai noodles I make about once a week. This one has the great flavor without the fuss or the fat.

From The Forks Over Knives Plan

By Del Sroufe,

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Ingredients

  • 8 ounces brown rice noodles or other whole-grain noodles
  • 3 tablespoons low-sodium soy sauce, or to taste
  • 2 tablespoons brown rice syrup or maple syrup
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • 4 cloves garlic, minced
  • 1 (12-ounce) package frozen Asian-style vegetables (about 3 cups)
  • 1 cup mung bean sprouts
  • 2 green onions, white and light green parts chopped
  • 3 tablespoons chopped, roasted, unsalted peanuts
  • ¼ cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

  1. Cook the noodles according to the package instructions. Drain and set aside.
  2. Meanwhile in a large saucepan, combine the soy sauce, brown rice syrup, lime juice, garlic, and ¼ cup water. Bring to a boil over medium heat. Stir in the Asian mixed vegetables and cook until crisp-tender, about 5 minutes.
  3. Add the cooked noodles and mung bean sprouts and toss to coat. Cook until heated through, about 2 minutes.
  4. Garnish the noodles with the green onions, chopped peanuts, cilantro, and lime wedges. Serve.

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Easy Thai Noodles

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about the author

Del Sroufe

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.

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