Vegan Thai Peanut Noodle Stir-Fry Tasty Quick Recipe

Ingredients

• 8 ounces rice noodles
• 1 tablespoon coconut oil
• 1 piece red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 piece carrot, julienned
• 1 cup snap peas
• 3 pieces green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 0.5 cup creamy peanut butter
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons maple syrup
• 1 tablespoon lime juice
• 1 teaspoon sriracha (adjust for spice preference)
• 1 cup chopped peanuts for garnish
• 1 cup fresh cilantro for garnish

Instructions

1. Begin by cooking the rice noodles according to package instructions. Once done, drain and set aside.
2. In a large wok or skillet, heat the coconut oil over medium-high heat.
3. Add the sliced red bell pepper, broccoli florets, carrot, and snap peas to the skillet. Stir-fry for about 4-5 minutes until the vegetables are bright and tender-crisp.
4. Add the minced garlic and grated ginger to the pan, stirring for an additional minute until fragrant.
5. In a separate bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sriracha until smooth. If the sauce is too thick, you can add a little water to reach your desired consistency.
6. Add the drained noodles to the vegetable mixture, then pour the peanut sauce over everything. Toss gently but thoroughly, ensuring everything is well coated.
7. Fold in the chopped green onions, and cook for another minute to heat through.
8. Remove from heat and portion into bowls.
9. Garnish each serving with chopped peanuts and fresh cilantro. Serve with lime wedges on the side for an extra zesty kick.