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Thai Vegetable and Noodle Stirfry
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One Wok Thai Vegetable and Noodle Stirfry

Great tasting thai flavored jackfruit and vegetables with noodles. Vegan, gluten free and dairy free.
Course Main Course
Cuisine American
Keyword padthai, vegetables,, wok
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6 servings
Calories 290kcal
Author Alkaline Recipes

Ingredients

Noodles

  • 4 oz rice noodles I used ½ of an 8oz box of Annie Chung's Brown Rice Noodles

Stirfry

  • 1 can organic jackfruit
  • 4 cloves garlic minced
  • ¾ cup green onions sliced
  • 3 tablespoon(s) coconut oil

Sauce

  • 2 teaspoon(s) red curry paste
  • ¼ cup almond butter
  • 3 tablespoon maple syrup
  • 2 tablespoon(s) lime juice
  • 1 teaspoon sea salt
  • 1 teaspoon red pepper flakes

Vegetables

  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1 cup bean sprouts
  • 1 cup baby broccoli chopped

For garnish

  • ½ cup cilantro

Instructions

Noodles

  • Cook noodles according to package directions.

Stirfry

  • Saute jackfruit, green onions and garlic in coconut oil on medium heat
  • Add spices, lime juice, curry paste, maple syrup and almond butter to small bowl and mix well with spoon, not in blender.
  • Add Sauce to jackfruit stirfry and stir
  • Add vegetables and continue to saute until done, approximately 5 minutes
  • Add cooked noodles and stir
  • Garnish with cilantro

Nutrition

Serving: 1g | Calories: 290kcal