Why we love this dinner: We love soybean spaghetti noodles. They have 25 grams of plant based protein and 11 grams of fiber per serving. The texture is firm, yet slightly chewy. Soy noodles combine perfectly with cucumber, broccoli, bell pepper, tomatoes, and my favorite Orange Peanut Sauce to create a whole-food, plant-based Pad Thai bowl. This meal is the perfect excuse to pull out the chopsticks and dig in.
Tips to help:
- I usually get my soybean noodles at Aldi, but they are also available online and at natural foods stores.
- The Orange Peanut Sauce is also fantastic on greens such as this Plant-based Wedge Salad or as a dip for an Asian inspired wrap. It’s also a great option to go on your Asian Bowls that you batch prep for your weekly lunches. It will last all week in the fridge.
- When made mild with just one Thai chili in the Orange Peanut Sauce this recipe is highly kid-approved. I like to serve it as a “make-your-own” bowl so individuals (especially kids) can tailor it to their taste preferences.
Cut the bell pepper in half and remove the seeds and stem. Lay on a baking sheet with the skin side up. Roast at 425 degrees until the skin on the bell pepper turns black. Remove from the oven and cover with aluminum foil to steam. Once the bell pepper is cool, gently peel the skin from the flesh. Slice the bell pepper thinly. Alternately, if you prefer raw bell pepper, simply remove the seeds and the stem and slice the bell pepper.
Slice the cucumber thinly in rounds.
Slice the green onion.
Slice the cherry tomatoes in half.
Cut broccoli into florets and cut all larger florets into halves or quarters.
Make the Orange Peanut Sauce. (Link above)
Bring a medium saucepan of water to boil. Once boiling, add a teaspoon of salt and the broccoli to the water. Boil broccoli for 3-4 minutes until crisp tender. Using a slotted spoon, remove broccoli from the water. Leave water boiling on the stove.
Add the pasta to the leftover broccoli water. Boil according to the instructions on the package.
Drain the pasta. Add about ½ a cup of sauce to the noodles.
Divide the pasta among 4 dishes. Divide vegetables between the dishes of pasta. Top with additional sauce. Garnish with cilantro leaves and peanuts.
*Notes on noodles: Our favorite noodles to use for this recipe are soybean spaghetti noodles. Other options are Millet and Brown Rice Ramen noodles or traditional Asian rice noodles, but these noodles are both stickier and harder to eat with the vegetables.
Ingredients
Directions
Cut the bell pepper in half and remove the seeds and stem. Lay on a baking sheet with the skin side up. Roast at 425 degrees until the skin on the bell pepper turns black. Remove from the oven and cover with aluminum foil to steam. Once the bell pepper is cool, gently peel the skin from the flesh. Slice the bell pepper thinly. Alternately, if you prefer raw bell pepper, simply remove the seeds and the stem and slice the bell pepper.
Slice the cucumber thinly in rounds.
Slice the green onion.
Slice the cherry tomatoes in half.
Cut broccoli into florets and cut all larger florets into halves or quarters.
Make the Orange Peanut Sauce. (Link above)
Bring a medium saucepan of water to boil. Once boiling, add a teaspoon of salt and the broccoli to the water. Boil broccoli for 3-4 minutes until crisp tender. Using a slotted spoon, remove broccoli from the water. Leave water boiling on the stove.
Add the pasta to the leftover broccoli water. Boil according to the instructions on the package.
Drain the pasta. Add about ½ a cup of sauce to the noodles.
Divide the pasta among 4 dishes. Divide vegetables between the dishes of pasta. Top with additional sauce. Garnish with cilantro leaves and peanuts.
*Notes on noodles: Our favorite noodles to use for this recipe are soybean spaghetti noodles. Other options are Millet and Brown Rice Ramen noodles or traditional Asian rice noodles, but these noodles are both stickier and harder to eat with the vegetables.