Ten Minute Thai Bowls

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There’s nothing that I love more than an easy dinner recipe that can be whipped up in all of ten minutes, especially when it involves ingredients beyond lettuce. After reading several books about plant-based diets in college, I decided to make it my mission to eat one salad a day. And not just any kind of salad, a big ass salad. As a generation conditioned to eat packaged foods, I set out to pump my body with as many plants a day as possible. While, I'm not vegan or vegetarian, I aim to choose plant-based products as much as possible, leaving animal products like wild caught fish and organic meat and eggs as a protein source to enjoy a few days a week. 

As I develop my skills in the kitchen, nothing pleases me more than creating plant-packed recipes that are satiating, allergy-friendly and customizable to diets of all kinds. Enter these Ten Minute Thai Bowls, complete with gluten-free brown rice noodles, fresh bell pepper, scallions, shredded carrots and snap peas, all covered in spicy peanut sauce! 

To help with portion control I used individual 200 calorie packaged rice noodles made by Thai Kitchen. You can find these noodles at most grocery stores (or something like them) in the international aisle or online! 


Ten Minute Thai Bowls

Serves One
Time: 10 Minutes

One package of Thai noodles
Snap peas, chopped
Shredded carrots
Bell pepper, sliced
1 small garlic clove, minced
2 tablespoons creamy peanut butter
1 tablespoon low-sodium soy sauce
1 tablespoon lemon juice
2 tablespoons filtered water
Cayenne peper

1. Cook the noodles according to the package. Do not overcook as noodles become extremely sticky and hard to work with.

2. Line the bottom of a large frying pan with water and bring to a boil. Water sauté the vegetables on medium heat until the veggies are tender. Discard any excess water.

3. Prepare the peanut sauce by placing the garlic, peanut butter, soy sauce, lemon juice, water and a sprinkle of cayenne pepper in a small bowl. Mix thoroughly until a light sauce forms. 

4. Place the steamed veggies back in the frying pan, add the cooked noodles and peanut sauce and mix to combine. Cook for 2-3 minutes on low heat until the flavors have blended then remove from heat.

5. Serve over a bed of lettuce or in a bowl. Feel free to add protein to this dish such as tofu, chicken or shrimp. 

[a tip of two for you]

* This dish makes a great lunch to pack for work. I recommend cooking the dish the night before and putting it in tupperware. You can add lettuce or protein the day-of to give your lunch a little extra umph. 

** If you are allergic to peanuts you can try using a peanut-free option like SunButter. 
Nutrition Facts (per one serving)
389 calories, 16g fat, 52g carbs, 4g fiber, 10g protein