Thai Peppers and Noodles! Got cravings for delicious noodles and veggies? We sure do, and this wholesome, flavor-bomb of a dish is sure to get you dancing in your seat.

This healthy and bold recipe for Thai Peppers and Noodles is the perfect quick pasta dish for those busy weeknights. Saucey and filled with aromatic Thai flavors, you won’t believe how fast and easy this dish comes together.  Oil-free and low in fat, this mildly spicy dish is perfect for little kids and big kids alike. Who doesn’t love a big pile of tasty flavored noodles?

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We love, love, lovvvveeee Thai food.  So much yummy goodness!  This easy-to-make Thai Peppers and Noodles dish is perfect when you want to get something on the table quickly.

It’s oil free (obviously) and low in fat which makes us super happy. We are on a kick to make an extra effort to create more low fat dishes. Low fat recipes can sometimes be a tad bit challenging because there is always a small trade off when creating oil-free, low-fat dishes.

The trade off comes with understanding the body’s natural brain response for sending satisfying signals when eating high-fat content foods. Those fatty foods create a sense of euphoria, so when eating oil-free, low-fat, you just aren’t going to get it.

However, if you approach the meal with understanding how the brain works then you will be pleasantly surprised on how great this dish tastes.

Yasmeen loved it too. She loves bell peppers and pasta. You gotta give this one a try!

Tips for Success:

• Amount of Pasta: While it is always tempting to use more pasta than the amount indicated in the recipe; however, resist the temptation as the amount of pasta indicated is the perfection sauce to pasta ratio.  We found 10-12 oz. to be the perfect amount.
• Pasta: You can use any type of pasta you wish in this recipe.
• Low Fat Dish Expectations: This dish is designed to be a low-fat dish.  It is not going to taste as decadent as a dish that has a higher fat content.  It is very delicious, but we want to make sure the reader understands this.  If you wish to make it more decadent, sprinkle chopped peanuts over individual servings.
• Pasta Alternatives: You can leave the pasta out of this recipe and simply create a beautiful Thai sauce to ladle over steamed rice.
• Optional Mushrooms: Mushrooms (any type) can be easily added to this dish. After the peppers have been sauteed, add the sliced mushrooms with a splash of tamari and sauté for several minutes until they reduce.  We did not add mushrooms to our recipe.
• Optional Beans/Lentils: Beans and/or lentils can be easily added to this dish. Simply add at the end with the cooked pasta. We did not add beans or lentils to our recipe.
• Sherry Vinegar Substitution: The sherry vinegar adds great depth of flavor in this dish.  If you don’t have it on hand, you can substitute it with rice vinegar with the understanding that the flavor will change slightly, and you may need to compensate by ramping up other ingredients.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.  Pasta does tend to get a little mushy after freezing.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar.  However, this brand is generally accepted by the WFPB community.

Kitchen Products Used:

• Large ceramic/enamel lined skillet or similar stockpot
• Stockpot to cook the pasta

We certainly hope you give this deliciousness a try.

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Thai Peppers and Noodles

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 Minutes (+Rest Time)
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Thai Inspired
• Diet: Vegan

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Description

This healthy and bold recipe for Thai Peppers and Noodles is the perfect quick pasta dish for those busy weeknights.

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, cut into strips
• 1 red bell pepper, cut into strips
• 2 green bell peppers, cut into strips
• 1 jalapeno pepper, seeded, fine dice

Sauce Ingredients:

• ¼ to 1/3 cup reduced-sodium tamari *
• 3 Tablespoons pure maple syrup
• 1 teaspoon sherry vinegar *
• 1 Tablespoon minced garlic
• 1 Tablespoon minced ginger
• ½ to 1 teaspoon chili garlic sauce *
• 2 Tablespoons water
• ¼ cup low-sodium vegetable broth *
• 2 teaspoons lime juice
• 1 teaspoon molasses
• Pinch red pepper flakes
• 1 Tablespoon cornstarch (or arrowroot powder)

Other Ingredients:

• 10 to 12 oz. GF linguini (or pasta of choice) *

Optional Ingredients:

• 8 oz. mushrooms, sliced *
• Beans or lentils (of choice) *

Optional Toppings:

• Fresh chopped cilantro
• Sliced green onions

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Instructions

1. Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the linguini. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside until Step 5. If the pasta gets sticky while waiting, simply rinse with cold water to loosen it up again.
2. In a large ceramic/enamel-lined pot or similar stock pot, add the onion and bell pepper strips, and diced jalapeno peppers, sauté over medium-high heat until the onions and peppers are softened, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. In the meantime, place all the Sauce Ingredients into a bowl, whisk to combine.
4. Once the peppers and onions reach the desired tenderness, add the Sauce and simmer over medium-high heat until the sauce thickens, then simmer for several minutes.
5. Add the cooked pasta, mix well to evenly distribute and coat the pasta. Simmer for several minutes to ensure the pasta has been thoroughly heated through. Stir well, then remove from the stove and allow to sit for 5 minutes to allow the flavors to marry.
6. Serve topped with freshly chopped cilantro and/or sliced green onions.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Serving:  4

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