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Gluten-Free Saucy Thai Noodles

Published: August 16, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 15 Minutes
Serves Serves 4 - 6
Gluten-Free Saucy Thai Noodles
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Average Rating: 4.5 | Rated By: 3 users

This gluten-free Saucy Thai Noodles dish tastes just like takeout Thai food. The rice noodles and fresh vegetables are coated in the most delicious sweet and spicy Thai sauce made from scratch. You can add tofu or chicken, but it is not needed. This Thai noodle recipe is super easy and speedy, making it a perfect mid-week meal.

What I love about this Thai recipe is that I get to use plenty of fresh garden vegetables, such as carrots, peppers, sugar snap peas, green onions and mushrooms making this a healthy meal. This noodle dish can be served for lunch and is hearty enough for dinner. For me, I like a small bowl as a healthy snack. This Thai noodle dish is big on flavour, you will love it! If you love Thai food, check out our gluten-free Thai recipes section 🙂

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Ingredients

  • 8 oz. GF wide rice noodles
  • 1 cup GF vegetable or chicken broth
  • 1/3 cup GF reduced sodium Tamari sauce
  • 2 Tbsp. Thai fish sauce
  • 2 Tbsp. Pure maple syrup or honey
  • 2 tsp. GF arrowroot starch/flour
  • 3 Tbsp. Sesame oil
  • 8 oz. extra-firm tofu, drained, dried and cubed or thinly sliced boneless skinless chicken breast (optional)
  • 1 large red bell pepper, thinly sliced
  • 1 bunch green onions (spring), sliced
  • 4 garlic cloves, chopped
  • 1 Jalapeno pepper, seeds removed, thinly sliced (optional)
  • 8 oz. sugar snap peas, trimmed
  • 1 cup sliced mushrooms
  • 1 large carrot, julienned or thinly sliced
  • 1 cup chopped fresh Thai basil plus some for serving (you can also use sweet basil)

    • Instructions

  • Prepare the rice noodles according to package directions. Drain and set aside
  • Whisk together broth, tamari sauce, fish sauce, maple syrup and arrowroot starch. Set aside
  • Heat sesame oil in a large skillet or a wok over medium-high heat. Add the tofu/chicken and stir-fry for 3 minutes. Add bell pepper, green onions, garlic, and jalapeno pepper. Stir-fry for 3 minutes. Add sugar snap peas, mushrooms and carrots. Pour in the sauce and cook on high heat coating all the vegetables for 3 - 5 minutes until the sauce thickens
  • Reduce heat to medium-low and stir in noodles with basil. Toss to combine and cook until the noodles are heated through. About 3 minutes
  • Serve warm with fresh basil


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