Vegan Thai Recipes: High Protein Spicy Peanut Noodles

February 5, 2015
I know what you're thinking, "Protein and noodles contradict each other", well, in this case they do not!  The protein in this dish comes by using soybean noodles from Explore Asian.  These noodles are satisfying and a great alternative to traditional pasta.  What's even better is that each 2 oz serving contains 23 grams of protein! This dish would make a great post workout meal, giving your body clean, plant based protein to rebuild your muscles.  What many athletes don't realize is that the large amount of animal protein that they are consuming is acidic to the body.  When the body becomes too acidic, it must be neutralized and oftentimes the body pulls calcium from the bones to do this.  This can place athletes at a greater risk for injury. When thinking about protein, it is important to look not only and the amount, but the source it comes from.  When it comes down to it, plant sources are recognized by the body and much easier to digest.  Next time you want a protein filled meal after a tough workout, give these spicy peanut noodles a try.
Spicy Vegan Peanut Noodles - high protein and delicious

Vegan Thai Recipes: High Protein Spicy Peanut Noodles

Recipe Type: Hearty Entrees
utensils YIELDS 2 servings
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  • 1/2 package Soybean noodles
  • 2 Carrots, shredded
  • 1 Red pepper, thinly sliced
  • 1/2 package Baby bella mushrooms, sliced
  • 1/4 Onion, thinly sliced
  • 1 cup kale, chopped
  • 3 cloves Garlic, minced
  • 1/4 cup Peanut butter
  • 1 tbsp Tamari
  • 1/2 Lime, juice squeezed
  • dash Cayenne
  • splash Water
  • 1/2 package Soybean noodles
  • 2 Carrots, shredded
  • 1 Red pepper, thinly sliced
  • 1/2 package Baby bella mushrooms, sliced
  • 1/4 Onion, thinly sliced
  • 1 cup kale, chopped
  • 3 cloves Garlic, minced
  • 1/4 cup Peanut butter
  • 1 tbsp Tamari
  • 1/2 Lime, juice squeezed
  • dash Cayenne
  • splash Water
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Directions

1. Bring a pot of water to a boil and cook noodles according to package.
2. While your noodles are cooking, add the vegetables into a pan with a little bit of coconut oil. Saute until the vegetables are fragrant and begin to soften a little
3. Add the noodles and kale into the pan with the vegetables
4. Mix together the ingredients for the sauce and pour over the noodles, stir well to combine
5. Cook on low for a few minutes until the kale is wilted and everything is coated in the sauce
6. Garnish with sesame seeds and serve (optional)

This dish is great on it’s own, but you can also add some vegan sushi for a delicious feast!

 Also by Kathryn: Lemon Garlic Cauliflower Steak

Mexican Sweet Potato Soup

More vegan Thai recipes: Peanut Satay on Cauli Rice

Tom Kha (Coconut Soup)

Vegan Thai Green Curry from Scratch

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Photo: Kathryn Farrugia


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Kathryn is a vegan cook and nutrition consultant based in Los Angeles. She uses yoga in the park, runs by the beach and hikes through the mountains to connect and inspire creativity that she brings to her dishes. She is determined to make the world a healthier and happier place one meal at a time. Read more at ZENutrition or follow her on Twitter and Instagram.

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